Salsa Chicken Mini Peppers

Whip up a quick and tasty solo meal with these Salsa Chicken Mini Peppers! It is a great low carb healthy meal with protein. Perfect for using up leftovers and bursting with flavor.

Are you craving a satisfying meal that’s not only delicious but also aligns with your health goals? Look no further TOOTz! I’ve got you covered.

This recipe offers a flavorful twist on stuffed peppers with your dietary needs. Just like my Tuna Melt Stuffed Mini Peppers, this is packed with protein-rich rotisserie chicken, fiber-filled black beans, and your favorite salsa! And what’s great about this, is that it’s made for only you.

BENEFITS AT A GLANCE:

1. Low-Carb: If you’re watching your carb intake, rejoice! These mini peppers stuffed with protein-packed chicken and fiber-rich black beans provide a satisfying meal without the excess carbs, making it ideal for you diet trendsetters living a low-carb lifestyle.
2. Low in Sodium: I totally understand the importance of keeping your sodium intake in check. That’s why I selected low-sodium or no-salt-added ingredients so you can enjoy this snack guilt-free.
3. Nutrient-Rich Goodness: I know some of us need protein. Rotisserie chicken offers lean protein, essential for muscle repair and growth. Black beans contribute fiber, aiding digestion and promoting satiety. You ain’t going to be hungry for a minute! Meanwhile, salsa adds flavor with vitamins and antioxidants.

So, give this recipe a try TOOTz! It’s a delicious way to nourish your sexy looking body.

Now, let’s make these Low-Carb, Low-Sodium Salsa Chicken and Black Bean Stuffed Mini Peppers for yourself!

THE BREAKDOWN

• ROTISERRIE CHICKEN – Leftovers, preferably low sodium.
• YOUR FAVORITE SALSA – Homemade or store bought.
• BLACK BEANS – I used the organic and low in sodium. These is totally optional if you don’t like beans.
• SHREDDED 4 CHEESE BLEND – Or any shredded cheese will do. Fat-free, reduced sodium, etc.
• MINI PEPPERS – Get yourself a bag in case you want to make more!

HOW TO MAKE SALSA CHICKEN MINI PEPPERS

1. Preheat oven to 375°F (190°C).
2. Slice mini peppers in half lengthwise, removing seeds.
3. Mix shredded rotisserie chicken with salsa and black beans.
4. Stuff each pepper half with the chicken-salsa-bean mixture.
5. Top each pepper with shredded cheese.
6. Place stuffed peppers on a baking sheet and bake for 10-12 minutes until cheese is melted and peppers are tender.
7. Serve hot and enjoy your delicious meal!

SUBSTITUTIONS AND VARIATIONS

Protein: You can use cooked shredded turkey, ground chicken, ground turkey, ground beef, tuna, or tofu for a vegetarian option.

Make it hot! (Just like yourself): Add hot sauce, chili powder, cayenne pepper, or diced jalapeños to the chicken and bean mixture.

HOW TO STORE AND REHEAT

Place any leftover stuffed peppers in an airtight container or wrap them tightly with cling wrap and store in the fridge for up to 3-4 days.

To reheat in the microwave, place the stuffed peppers on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out.

Oven Method: Preheat the oven to 350°F (175°C) and place the stuffed peppers on a baking sheet. Bake for 10-15 minutes.

AIGHT I’M OUTRO TOOTz!!