Fat To Skinny
Recipe Exchange => Sides and Snacks => Topic started by: Doug Varrieur on May 31, 2015, 09:30:24 AM
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These are sooo pretty on your table and pack a whopping amount of low carb flavor!
Low Carb Chicken Taco Peppers
(https://scontent-atl1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/11079682_941617019224333_2827170540401936374_n.jpg?oh=1055c50e3ee694bc0633ced23d98ac7e&oe=55EE9826)
Ingredients
1 large boneless skinless chicken breast, cooked and shredded
1 tsp chili powder
1/2 tsp seasoned salt
1/8 tsp oregano
1/8 tsp red pepper flakes
1/8 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cayenne powder
1/8 tsp cumin
1 C pico de gallo, divided
1 C sour cream, divided
1 C Mexican blend cheese, divided
8 oz. pkg mini sweet bell peppers, halved lengthwise and seeds removed or Jalapeņos if you want more spice
2 1/4 oz chopped olives
Directions
1. Preheat oven to 350 degrees F. Combine chicken, spices, 1/2 C pico de gallo, 1/2 C sour cream, and 1/2 C Mexican blend cheese.
2. Spray cooking dish lightly with cooking spray. Fill each pepper half with as much chicken mixture as possible and place in cooking dish. Sprinkle filled pepper halves with 1/4 C cheese. Top pepper halves with chopped olives. Sprinkle with remaining cheese. Bake peppers uncovered for 15-20 minutes or until cheese is melted and peppers have begun to soften.
3. Top each cooked pepper with a dollop of sour cream and pico de gallo.
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YUM!!! ;D ;D ;D ;D ;D