Tex-Mex Chicken Stuffed Peppers with Pico de Gallo
Spice up your evening!
Kcal 758 · Prot 63 · Carbs 53 · Fat 37
40 min
Spice up your evening!
Kcal 758 · Prot 63 · Carbs 53 · Fat 37
Ingredients
Peppers
Yellow pepper
3 Piece
Olive oil
2 Tbsp
Stuffing
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Taco seasoning
10 Grams
Tomato paste
50 Grams
Tomato passata
200 Grams
Sweet corn kernels
145 Grams
Salt
1 Tsp
Black Ground Pepper
0.5 Tsp
Grated orange cheddar
4*
60 Grams
Pico de Gallo
Tomatoes
2 Piece
Jalapeno slices
30 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
To serve
Sour cream
4*
60 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3169 / 758 |
| Fats (g) | 37.1 |
| of which saturated (g) | 12.9 |
| Carbohydrates (g) | 53 |
| of which sugars (g) | 20.3 |
| Fibers (g) | 10.2 |
| Proteins (g) | 62.6 |
| Salt (g) | 3.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast peppers
- Preheat the oven to 200°C/ 180°C fan.
- Deseed the peppers and slice in half lengthwise, leaving their stems in place.
- Place the peppers in a baking dish and drizzle them with oil.
- Roast for 15 min.
2 Fry onion
- Meanwhile, peel and finely chop the red onion and garlic.
- Heat a non-stick pan over medium-low heat with a drizzle of oil.
- Once hot, fry the onion for 5 min.
- Add the garlic and fry for 2 min further.
3 Fry chicken
- Transfer the onion and garlic to a plate and return the pan to a medium heat with a drizzle of oil.
- Add the chicken mince and fry for 5 min or until lightly browned.
4 Simmer
- Add the taco seasoning and the tomato paste and cook for 2 min.
- Return the onion and garlic to the pan along with the tomato passata and drained sweet corn kernels.
- Simmer for 5 min.
- Season to taste with salt and pepper.
5 Bake
- Spoon the chicken stuffing into the pre-baked pepper halves.
- Press down and pile high.
- Sprinkle with the grated cheddar.
- Return the dish to the oven and roast for 10-15 min further or until the cheese has turned golden.
6 Make salsa
- Meanwhile, halve the tomatoes, discard their stems and seeds and chop them finely.
- Finely chop the jalapeno and coriander.
- Add the tomatoes, jalapeno (spicy!) and coriander to a bowl, season with a squeeze of lime juice and a pinch of salt.
- Serve the Tex-Mex Chicken Stuffed Peppers peppers with Pico de Gallo to the side and a dollop of Sour Cream.
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