Chicken Taco-Stuffed Peppers
Mixed Greens with Lime Dressing
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 6 large bell peppers (any colors), halved lengthwise and seeded
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 2 cups shredded rotisserie chicken
- 1 (19-oz) can red enchilada sauce
- 1 cup shredded colby-Jack cheese
- ½ cup crushed multigrain tortilla chips
- ½ cup sour cream
- ½ cup refrigerated salsa
- ⅓ cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 350°F. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
- Meanwhile, cook rice according to package directions. Combine rice, chicken, and enchilada sauce; spoon into bell pepper halves. Sprinkle with cheese and chips.
- Bake, uncovered, 10 minutes longer or until cheese melts. Serve with sour cream and salsa; sprinkle with cilantro, if desired.
Side Dish Ingredients
- ¼ cup lime juice
- ¼ cup olive oil
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 2 (5-oz) pkg spring mix
Side Dish Instructions
- Whisk together lime juice, oil, honey, mustard, salt, and pepper in a large bowl. Add greens; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
410
|
106
|
516
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 58 | 7 | 65 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 800 | 273 | 1073 |
Quick & Healthy Meal Plan
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