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Chicken Enchilada Stuffed Peppers
THE RECIPE CRITIC13Ingredients
80Minutes
140Calories
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Ingredients
US|METRIC
10 SERVINGS
- 5 bell peppers (large, I used a mix of green and red pepper)
- 2 Tbsp. olive oil (divided)
- 1 lb. chicken breasts (or thighs, cut into 1 inch pieces)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups cooked rice (you can use either brown or white rice)
- 1 cup frozen corn (no need to thaw)
- 14.5 oz. black beans (drained and rinsed)
- 1 enchilada sauce (1o ounce can)
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. chili powder (chipotle)
- 1 Tbsp. lime juice
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol30mg10% |
Sodium220mg9% |
Potassium450mg13% |
Protein13g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A8% |
Vitamin C90% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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