7 Layer Dip Stuffed Peppers
Two classic dishes- 7 Layer Dip & Stuffed Bell Peppers- collide in this summery dish.
Servings: 6 people
Calories: 289kcal
Ingredients
Black Beans
- 1 15- ounce can black beans
- hot sauce (I used Tapatio, to taste)
Chicken Taco Meat (can substitute seasonings for your favorite taco seasoning)
- 1 teaspoon olive oil
- 1/2 pound ground chicken (I minced chicken breasts in my food processor)
- 1 tablespoon tomato paste
- 2 tablespoon water
- 1/4-1/2 teaspoon sea salt to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon red chili flakes
- fresh ground black pepper to taste
Guacamole
- 1 avocado
- 1 teaspoon minced jalapeno
- juice of 1 small lime (or to taste)
- sea salt to taste
Stuffed Bell Peppers
- 3 bell peppers (any color)
- black beans (recipe above)
- chicken taco meat (recipe above)
- 1/2 cup salsa (plus more, to serve)
- 6 tablespoons sharp cheddar cheese grated (or more, to taste)
- guacamole (recipe above)
- 1 cup romaine lettuce finely shredded
- 1/4 cup greek yogurt (or sour cream)
- 1 tomato diced
- 12 black olives sliced
- jalapenos (to garnish, optional)
- cilantro (to garnish, optional)
Instructions
- Preheat over to 425º f.
- Cut bell peppers in half and remove the seeds, scraping out the veins.
- Put the bell peppers in a baking dish, and sprinkle lightly with sea salt. Cover tightly with foil, and bake the peppers for 20 minutes.
- While the peppers are baking, prepare the black beans, chicken, and guacamole.
Black Beans
- Rinse and drain a can of black beans. Add them to a food processor, along with a few shakes of Tapatio (to taste) and pulse 5-7 times, until only about half of the beans are still whole. Set aside.
Chicken Taco Meat
- To a skillet, add a teaspoon of olive oil, and turn on medium high heat. Add the ground chicken, and brown. When the chicken is almost cooked, add the tomato paste, water, and spices. Add more sea salt, to taste. Once the chicken is fully cooked, set aside.
Guacamole
- In a small bowl, mash the avocado. Season with lime juice, jalapeno, and sea salt, to taste. Set aside.
Stuffed Bell Peppers
- When the bell peppers are done cooking, pull them out, and add a layer of black beans, chicken taco meat, salsa, and cheese. Cover tightly with foil.
- Put the peppers back in the oven, and cook for another 10-15 minutes, until the beans and chicken are heated through and the peppers are softened.
- Next, layer the peppers with guacamole, shredded lettuce, and sour cream.
- Top with tomatoes, jalapenos, olives and cilantro. I also poured quite a bit of extra salsa and Tapatio on mine!
Notes
I felt these peppers really needed a bit more spice, so added quite a bit of hot sauce to the bean layer. Seasoning the peppers with sea salt before baking also helps bring out the flavor of the peppers.
Nutrition
Calories: 289kcal | Carbohydrates: 22g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 797mg | Potassium: 887mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3174IU | Vitamin C: 86mg | Calcium: 171mg | Iron: 3mg