High-protein Mexican Stuffed Peppers

These Mexican Stuffed Peppers are a delicious meal prep-friendly dinner idea! They are high in protein and a great source of fiber because of the black beans! I like to serve these with homemade guacamole and low fat sour cream. These are perfect for meal prepping. Just reheat the peppers in the microwave or oven before serving!

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servings: 4

prep time: 15 minutes

cook time: 30 minutes

Ingredients:
  • 4 large red bell peppers

For the chicken:

  • 1 tablespoon olive oil
  • 1.3 lb. chicken breasts, cut into strips (600 g)
  • 6 – 8 teaspoons taco seasoning (or 4 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons oregano, 1 1/2 teaspoon salt, pinch of chili flakes)

For the filling:

  • 1 can black beans (230 g / 8 oz. drained)
  • 1 can corn (285 g / 10 oz. drained)
  • 1 1/2 cups crushed tomatoes (360 ml)
  • 4 teaspoons taco seasoning (or 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 teaspoon salt, pinch of chili flakes)
  • Juice of 1 lime

For topping:

  • 3 oz. low fat shredded cheese (85 g)
  • Light sour cream
  • Homemade guacamole (2 mashed avocados, juice of 1 lime, 4 tablespoons Greek yogurt, (garlic powder), pinch of salt & pepper)
  • Chopped chives
  • Sliced Jalapeno
Instructions:
  1. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes. Then place them cut side up on a baking pan lined with parchment paper. Bake at 180 Celsius / 350 Fahrenheit for about 20 minutes
  2. Meanwhile heat the olive oil in a pan. Cook the chicken strips. Season with taco seasoning. 
  3. Add corn, black beans, crushed tomatoes, taco seasoning and lime juice to the pan with the chicken and stir
  4. Fill the peppers with the chicken mixture. Sprinkle shredded cheese on top
  5. Bake for about 10 minutes or until cheese has melted
  6. Serve with light sour cream and homemade guacamole