class="post-template-default single single-post postid-2227 single-format-standard material wpb-js-composer js-comp-ver-5.6 vc_responsive" data-footer-reveal="false" data-footer-reveal-shadow="none" data-header-format="default" data-body-border="off" data-boxed-style="" data-header-breakpoint="1000" data-dropdown-style="minimal" data-cae="easeOutCubic" data-cad="750" data-megamenu-width="contained" data-aie="none" data-ls="fancybox" data-apte="standard" data-hhun="0" data-fancy-form-rcs="default" data-form-style="default" data-form-submit="default" data-is="minimal" data-button-style="slightly_rounded_shadow" data-header-inherit-rc="false" data-header-search="false" data-animated-anchors="true" data-ajax-transitions="false" data-full-width-header="false" data-slide-out-widget-area="true" data-slide-out-widget-area-style="slide-out-from-right" data-user-set-ocm="off" data-loading-animation="none" data-bg-header="false" data-responsive="1" data-ext-responsive="true" data-header-resize="1" data-header-color="light" data-transparent-header="false" data-cart="false" data-remove-m-parallax="" data-remove-m-video-bgs="" data-force-header-trans-color="light" data-smooth-scrolling="0" data-permanent-transparent="false" >
Eat RightLearn

Chicken Chili Stuffed Pepper Tacos (Is it Tuesday Yet?)

By February 5, 2016 April 16th, 2019 No Comments


  • Don’t get rid of those leftovers! They can go toward delicious meals like this one.
  • With only 162 calories per serving, this recipe packs in the flavor while keeping you on track nutritionally.

This one takes two of your favorite recipes and combines them, creating a stuffed pepper recipe that will blow any other out of the water. Made with avocados, black beans, and chicken, this recipe is a great source of protein and healthy fats that everyone will love.

Mix it up, with this delicious stuffed pepper recipe!


2 cups crock pot chicken taco chili (see recipe below)

2 bell peppers, any color

6 tablespoons shredded cheddar

Cilantro or scallions,for garnish

Avocado or reduced-fat sour cream (optional)

Directions: Preheat oven to 400°F. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese. Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 40-45 minutes, or until the peppers become soft. Top with cilantro or scallions and serve with sour cream or avocado if desired.

Crock Pot Chicken Taco Chili


1 small onion, chopped

1 (15.5 oz) can black beans

1 (15.5 oz) can kidney beans

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels

2 (10 oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers, chopped

1 packet reduced sodium taco seasoning

1 tbsp cumin

1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts

1/4 cup chopped fresh cilantro

Directions: Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!