Tex Mex Chicken Stuffed Peppers

with Pico de Gallo

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Instructions

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1 Roast peppers

Preheat the oven to 200°C/ 180°C fan. Slice the bell 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 15-20 min.

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2 Prep and fry onion

Meanwhile, peel and 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.

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3 Fry chicken mince

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.

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4 Add and stew

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.

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5 Stuff and 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.

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6 Make Pico de Gallo

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.

Spice up your evening!

Cooking Time: 40 min

Cals 757 · Prot 58 · Carbs 67 · Fat 34

Gluten-Free

Ingredients

Number of people

Peppers

Yellow bell pepper 3 Pieces
Olive oil 2 Tbsp

Stuffing

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
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 1 Tsp
Grated cheddar cheese orange 60 Grams

Pico de Gallo

Tomatoes 2 Pieces
Jalapeno slices 30 Grams
Fresh coriander 20 Grams
Lime 1 Piece
Salt 1 Tsp

To serve

Sour cream 60 Grams

Spice up your evening!

Cooking Time: 40 min

Cals 757 · Prot 58 · Carbs 67 · Fat 34

Gluten-Free

Instructions

photo

1 Roast peppers

Preheat the oven to 200°C/ 180°C fan. Slice the bell 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 15-20 min.

photo

2 Prep and fry onion

Meanwhile, peel and 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 mince

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 Add and stew

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 Stuff and 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 Pico de Gallo

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.

Ingredients

Number of people

Peppers

Yellow bell pepper 3 Pieces
Olive oil 2 Tbsp

Stuffing

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
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 1 Tsp
Grated cheddar cheese orange 60 Grams

Pico de Gallo

Tomatoes 2 Pieces
Jalapeno slices 30 Grams
Fresh coriander 20 Grams
Lime 1 Piece
Salt 1 Tsp

To serve

Sour cream 60 Grams
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