Mexican Stuffed Peppers With Avocado Cream

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by: EatRunLiveHappy






I made these last night and they were a big hit. This would be a perfect dish to serve at your Cinco De Mayo party. Cinco De Mayo is one of my favorite holidays to celebrate. No, I'm not Mexican. I do get asked a lot if I am though. Maybe I am and no one wants to tell me. I do have hot sauce in my veins. I also get asked if I'm asian though too... I'm Eskimo guys... Eskimo. Just kidding. I'm just a mutt. So embrace all heritages. ANYWHO... I could eat Mexican food every single day. Seriously. I need to learn Spanish. Random.




ingredients

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serves: 4

4 Bell Peppers

1 can Diced Tomatoes

1 can Pinto Beans, drained

2 cups Cooked Brown Rice (I used Boil in a Bag)

1 cup Shredded Chicken, Cooked

2-3 tbsp Ketchup

1-2 tbsp Lime Juice

1-2 tbsp Hot Sauce (I like El Tapatio)

1 tbsp Chili Powder

1 tbsp Paprika

1 tsp Coriander

1 tbsp Cilantro Dried Flakes

Red Pepper Flakes, optional

Salt and Pepper

For Cream

large •1 Avocado

tbsp •2 Lime Juice

tbsp •1 Salsa

tbsp •4 Coconut Milk, Unsweetened

tbsp •1 Mustard

Nutrition Facts
Mexican Stuffed Peppers With Avocado Cream

Servings Per Recipe: 4

Amount per Serving

Calories: 382

  • Total Fat: 13.7 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.6 mg
  • Sodium: 404.4 mg
  • Total Carbs: 54.4 g
  •     Dietary Fiber: 12.5 g
  •     Sugars: 9.8 g
  • Protein: 13.4 g
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preparation

1.  Since everything is cooked all you have to do is throw all the ingredients in a sauce pan (except peppers of course) and let it simmer together on low for 5-10 minutes. Cut off the top of the peppers and take out the inside seeds. Scoop the brown rice, chicken mixture into the peppers and bake at 350 degrees until the peppers are tender. About 45 minutes. Let cool slightly and top with cream.

2.  For Cream

3.  Mash all ingredients together with a fork, or food processor. Keep refrigerated and covered until time to use.

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