Tex-Mex Chicken Stuffed Peppers

with Pico de Gallo
Spice up your evening!
Cals 726 · Prot 57 · Carbs 72 · Fat 35
Low-Carb
Try Hello Chef Now
40 min
photo
Spice up your evening!
Cals 726 · Prot 57 · Carbs 72 · Fat 35
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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 pepper
0.5 Tsp
Grated orange cheddar
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
60 Grams

Tips for fussy eaters

Cook a batch of the filling separately and keep it mild. Serve with rice or pasta and sliced bell peppers on the side.

Pro tip

Add a pinch of sugar to your Pico de Gallo to bring out the natural sweetness of the tomatoes.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Roast peppers

Preheat the oven to 200°C/ 180°C fan. Slice the peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers in a baking dish and drizzle them with oil. Roast for 15 min.
photo

2 Fry onion

Meanwhile, peel and finely chop the red onion and garlic. Heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and cook for 5 min. Add the garlic and fry for 2 min further.
photo

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.
photo

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.
photo

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.
photo

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 (see pro tip). Serve the stuffed peppers with the sour cream and Pico de Gallo to the side.

Tips for fussy eaters

Cook a batch of the filling separately and keep it mild. Serve with rice or pasta and sliced bell peppers on the side.

Pro tip

Add a pinch of sugar to your Pico de Gallo to bring out the natural sweetness of the tomatoes.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Spicy Asian BBQ Meatballs
with Rice and Broccoli
Peri Peri Chicken Salad
with Corn and Feta
One-pot Laksa
with Rice Noodles and Oyster Mushrooms
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy