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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Heat oven to 375 degrees F (190 degrees C). | 2. Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally. | 3. Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan. | 4. Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover. | 5. Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra chicken	1	pound	ground lean	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
green pepper	4			119.2	27.6544	5.1256	1.0132
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
black bean	1	can	rinsed	991.8141	181.3769	62.8246	4.1301
cracker barrel tex mex cheese	1	cup	Shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.