Southwest Chicken-Pepper Scoops
Ingredients
- 3 bell peppers (any color)
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- 1½ cups chopped rotisserie chicken
- ½ (15-oz) can pinto beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- 3 Tbsp chopped green onions
- ½ tomato, chopped
Instructions
- Cut peppers into 2- to 3-inch pieces.
- Whisk together oil, vinegar, cumin, salt, pepper, and garlic.
- Toss bell peppers with oil mixture in a shallow dish. Cover and chill 15 minutes.
- Preheat broiler. Remove peppers from dish, reserving 2 Tbsp marinade. Arrange peppers on a foil-lined rimmed baking sheet. Broil 3 minutes.
- Turn; broil 2 to 3 minutes or until peppers are charred and crisp-tender.
- Meanwhile, toss together chicken, beans, and reserved marinade in a large bowl.
- Top peppers with chicken mixture; sprinkle with cheese.
- Broil 4 minutes or until cheese melts. Sprinkle with green onions and tomato.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
491
|
491
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 34 | 34 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 926 | 926 |
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