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Mexican Stuffed Peppers (THM: E, low-fat)

www.darciesdish.com
  • minutes
  • Serves 10 to 12

INGREDIENTS

2/3 cup

brown rice

1 1/2 cups

vegetable or chicken stock

1 tbsp

olive oil

1

med. onion, diced

1

med. green pepper, diced

1

med. carrot, peeled and diced

4 oz

diced green chilies

2

cooked boneless, skinless chicken breasts, diced

3/4 tsp

cumin

1/2 tsp

salt

3 dashes

cayenne pepper (if you don't like spice omit this all together, or use 1 dash)

3/4 cup

jarred or homemade fresh salsa (I use this recipe for the salsa and substitute 1/4 t. THM Super Sweet Blend for the sugar. Whatever salsa you use, just make sure it has NO added sugar.)

15 oz

black beans, drained and rinsed

8 oz

enchilada sauce

10

large bell peppers, colors of your choosing

mozzarella cheese

optional toppings - fresh or jarred jalapenos, cilantro, 0% Plain Greek Yogurt, salsa

1 person Recommend This Recipe