Creamy Chipotle Stuffed Peppers

Good Morning! And Happy Hump Day! I’ve finally gotten some work done around the house that I’ve been avoiding… It feels good to check some things off your list! But, I wanted to take a break and come on here and share a new recipe I came up with last night.  I absolutely LOVE Mexican food, but y’all know it’s not always the healthiest thing you can eat… Cooking it at home allows me to be creative in the kitchen, while also paying attention to what I’m putting into my recipes. These stuffed peppers are SO delicious, you would never guess they are less than 200 calories each!

Creamy Chipotle Stuffed Peppers

6 servings: 1 Pepper
183 calories – 9g Fat – 6g Carbs – 18g Protein – 1g Fiber – 5 Smart Points (Weight Watchers)

Ingredients:

3 medium bell Peppers, any color
1 tsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 pound 93% lean ground beef
Salt & Pepper
1 10oz can mild enchilada sauce (I used Old El Paso)
2 Tbs chipotle peppers in adobo sauce , chopped
1/4 cup whipped cream cheese
1/2 cup reduced fat shredded Mexican blend cheese
1/2 cup fat-free, low sodium chicken broth

Preheat the oven to 400 degrees.

Cut the tops off your peppers and then slice them in half, removing the seeds and ribs. Place them in a 9X9 baking dish.

   

Over medium heat, add olive oil and cook the onion for 2 minutes before adding the garlic. Cook an additional 3 minutes, until garlic is fragrant and the onions are soft and translucent. Raise the heat to medium high. Add the ground beef, season with salt and pepper to taste, and break up the meat as it cooks.

Once the meat is cooked all the way trough, add the enchilada sauce and chipotle peppers.
**These peppers can be found in the Mexican food section of any grocery store. They are delicious! But they are a little spicy, so use less or omit them if you don’t like spicy food : )**
Let that simmer for 5 minutes, stirring occasionally.

   

Remove the pan from the heat, and stir in the cream cheese and shredded cheese. This is the cream cheese I used. It’s an added boost of protein, which is why I like it, but any whipped cream cheese will work!

Once cheese is melted and fully incorporated, scoop the filling into the peppers evenly among the six. Pour the chicken broth into the bottom of the dish, and cover with aluminum foil. Bake for 35-40 minutes, until the peppers are soft and the filling is bubbling.

These are delicious with rice and beans or a salad on the side… Topped with sour cream, salsa, cilantro… Really, the possibilities are endless! And to top it all off, they were husband approved! ; )

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