Southwest Chicken & Bean Stuffed Peppers
with Red Enchilada Sauce, Couscous & Lemon Drizzle
Southwest Chicken & Bean Stuffed Peppers
Colorful peppers are filled with smoky chicken, beans, and couscous, then baked in red enchilada sauce and finished with a bright lemon drizzle.
Ingredients
For 2 servings
- 1 unit Black Beans
- 10 ounce Chopped Chicken Breast
- ¼ unit Cilantro
- 10 ounce Enchilada sauce
- 1 clove Garlic
- 2 unit Green Bell Pepper
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- 1 unit Onion
- 4 tablespoon Vegan Mayonnaise
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories950
Protein49g
Carbs85g
Fat42g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for extra black beans or cooked tofu and keep the rest as is. To avoid wheat, replace the couscous with rice or quinoa; for egg-free needs, use a plant-based mayo that suits your diet.
What to serve with it
Serve with a crisp green salad, charred corn, or extra lime wedges to brighten the smoky filling. Tortilla chips and a mild salsa also work well if you want a more casual, hearty plate.
