Chicken & Chili Bean Stuffed Peppers

This is one of my favorite simple recipes.  I was very excited when I realized I could use it for 4HB.
  • 2 tsp olive oil
  • 4 cloves garlic, chopped
  • 2 bell peppers (red or green)
  • 1.5 shredded cooked chicken breasts
  • salt, to taste
  • garlic powder, to taste
  • chili powder, to taste
  • 15.5 oz can chili beans, drained and rinsed
  • chicken broth
In a frying pan, heat oil on medium heat. Add garlic. Saute until soft, about a minute. Add chicken and season with spices to suit. Add drained beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, bake uncovered another 5 minutes.
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