Tex-Mex Chicken Stuffed Peppers

with Pico de Gallo
Spice up your evening!
846 Reviews
Cals 815 · Prot 65 · Carbs 58 · Fat 43
Low-Carb
Try Hello Chef Now
40 min
Tex-Mex Chicken Stuffed Peppers with Pico de Gallo
Spice up your evening!
846 Reviews
Cals 815 · Prot 65 · Carbs 58 · Fat 43
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
122 Grams
Salt
1 Tsp
Black 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.

Before you start

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

Instructions

Roast peppers

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.
Fry onion

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.
Fry chicken

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.
Simmer

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.
Bake

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.
Make salsa

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.
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