Tex-Mex Chicken Stuffed Peppers

Name: Tex-Mex Chicken Stuffed Peppers with Pico de Gallo
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Yellow pepper; 2 Tbsp of Olive oil; 400 Grams of Chicken mince; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 10 Grams of Taco seasoning; 50 Grams of Tomato paste; 200 Grams of Tomato passata; 145 Grams of Sweet corn kernels; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Grated orange cheddar; 2 Pieces of Tomatoes; 30 Grams of Jalapeno slices; 15 Grams of Fresh coriander; 1 Pieces of Lime; 1 Tsp of Salt; 60 Grams of Sour cream

with Pico de Gallo

Spice up your evening!

183 Reviews

Cals 768 · Prot 64 · Carbs 47 · Fat 43

Low Carb

40 min

Tex-Mex Chicken Stuffed Peppers with Pico de Gallo

Spice up your evening!

183 Reviews

Cals 768 · Prot 64 · Carbs 47 · Fat 43

Low Carb

Ingredients

Peppers

Yellow 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

0.5 Tsp

Grated orange cheddar 4*

60 Grams

Pico de Gallo

Tomatoes

2 Pieces

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)	3212 / 768
Fats (g)	43.4
of which saturated (g)	18.2
Carbohydrates (g)	47
of which sugars (g)	16.8
Fibers (g)	9.5
Proteins (g)	63.5
Salt (g)	3.8

*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. 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.

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.

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

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