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Mexican Stuffed Peppers

Lee Hersh
  • 45 minutes
  • Serves 6

INGREDIENTS

1 lb

Gold'n plump ground chicken, ground

4 tbsp

Coriander, fresh

1 tbsp

Garlic

1/4 tsp

Garlic powder

1/2

Lime, juice of small

1/2 cup

Red onion

1 1/2 cups

Sweet corn

1/4 cup

Tomato paste

1/2

Lime, juice

1 tbsp

Maple syrup

1 cup

Quinoa, cooked

1 tsp

Chili powder

6

Peppers

1 pinch

Salty salt

1/8 tsp

Sea salt

1 tsp

Cumin

1/3 cup

Colby jack cheese

1/2 cup

Greek yogurt, nonfat

1 teaspoon EVOO