CHILI CHEESY STUFFED PEPPERS

Chili Cheesy Stuffed Peppers image

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

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Ingredients

2 Tbsp. plus 1 tsp. (for greasing pan) extra virgin olive oil, divided
8 bell peppers, tops and cores removed
1/4 tsp. freshly ground black pepper, divided
1 lb. ground chicken
1 yellow onion, finely chopped
2 cloves garlic, minced
1 fresh jalapeño pepper, seeded, finely chopped
1 Tbsp. chili seasoning mix
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 can (14.5 oz.) diced tomatoes, drained
1-1/2 cups cooked quinoa
8 oz. VELVEETA, cut into 1/4" cubes, divided
1/4 cup red onion, sliced, for serving
1/2 bunch fresh cilantro, for garnish
1/4 cup sour cream, for serving
1 lime, cut into 8 wedges

Steps:

Preheat oven to 400°F and grease a 9"x13" baking dish with 1 tsp. olive oil.
Add bell peppers to dish and drizzle with remaining olive oil; season with ½ the black pepper. (If peppers do not sit flat, cut the bottoms to flatten, being careful to not cut all the way through the bell peppers.)
In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, diced tomatoes, quinoa and ½ the VELVEETA. Season with remaining black pepper and stir together until combined.
Divide filling among the prepared peppers, adding about ⅔ cup filling to each pepper. Top evenly with remaining VELVEETA.
Cover dish with foil and bake for 1 hour 25 min. until filling is cooked through (internal temp of 165°F) and peppers are softened.
Remove peppers from oven. Garnish each with red onion, cilantro, sour cream, and lime wedge.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g