Stuffed bell peppers with chicken and avocado filling

By Cafe Delites · 45 min

Ingredients

Instructions

1. Combine the pico de gallo ingredients in a bowl, stir, and refrigerate.
2. In a bowl, toss the diced chicken with the Mexican spice mix and olive oil until fully coated.
3. Spray a large pan with oil and set over medium-high heat. Add the chicken and cook until browned and nearly cooked through.
4. Add the sliced red onion and minced garlic and cook 2 more minutes, until the onion is tender.
5. Stir in the diced tomatoes, sweet corn, tomato paste, light cream cheese, and a pinch of salt and pepper. Cook 2 to 3 minutes, until the sauce coats the chicken and thickens, then set aside.
6. Option A (tortilla cups): press one flour tortilla into each cup of a 12-hole muffin tray so it forms a bowl. Put a small pinch of cheese in the bottom of each, spoon in the filling, and top with a little more cheese.
7. Option B (capsicum cups, low-carb): cut the tops off the capsicums and scoop out the seeds. Put them on a baking tray, brush with a little olive oil, season with salt and pepper, and pre-bake at 400°F (200°C) for 15 minutes to soften.
8. For the capsicum cups, remove them from the oven, add a small amount of cheese to the bottom of each, fill almost to the top with the meat mixture, and add more cheese on top.
9. Bake both the tortilla cups and the capsicum cups at 400°F (200°C) for 13 minutes, until the cheese has fully melted and the tortillas are golden and crisp.

Summarized from Cafe Delites's video. Watch it for the details.

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