Chicken Taco-Stuffed Peppers
Mixed Greens with Lime Dressing
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 large bell peppers (any colors), halved lengthwise and seeded
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ⅔ cup shredded rotisserie chicken
- ¾ cup red enchilada sauce
- ⅓ cup shredded colby-Jack cheese
- ¼ cup crushed multigrain tortilla chips
- ¼ cup sour cream
- ¼ cup refrigerated salsa
- 2 Tbsp chopped fresh cilantro (optional)
Instructions
- Preheat oven to 350°F. Place peppers, cut sides up, on a rimmed baking sheet or small baking dish. 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
- 1½ Tbsp lime juice
- 1½ Tbsp olive oil
- 1½ tsp honey
- ¾ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups spring mix
Side Dish Instructions
- Whisk together lime juice, oil, honey, mustard, salt, and pepper in a medium bowl. Add greens; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
438
|
118
|
556
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 60 | 7 | 67 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 817 | 226 | 1043 |
Quick & Healthy Meal Plan
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