Cooking · Trim Healthy Mama · Uncategorized

Low Carb Mexican Stuffed Peppers THM S

Hey there!  I am excited to share this recipe with you because this is the first Trim Healthy Mama recipe that I have really experimented with and made my own!

THM stuffed mexican peppers 2

I started with the Nacho Stuffed Peppers in the cookbook as my jumping off point.  This recipe is very close to that, with one major difference: beans!

I love refried beans on my nachos, tacos, and burritos.  BUT, I also love cheese on all of that too!  A big NO on THM, unless you are indulging in crossovers.  So, what’s a Trim Healthy Mama to do?  Make low-fat, home-made refried beans of course!

When using the home-made bean recipe above, this recipe works out to right about 5 grams of net carbs for 1 serving, which is about 4 little pepper cups.

Enjoy!

 

Low Carb Mexican Stuffed Peppers THM S

  • Servings: 2
  • Difficulty: Easy
  • Print

3 Bell Peppers
1/2 cup refried beans (you will have leftovers)
1 chicken breast, cooked and cubed
Toppings of Choice:
Shredded cheese-I used Queso Fresco
Green Onions
Sour Cream
Cilantro
Black Olives, sliced
Avocado

Pre-heat oven to 350.

Slice the bell peppers into thirds, making little cups. Scoop out seeds.
Spread 2 tsp refried beans in each cup.
Layer chicken, then cheese, then green onions.
Bake for 30 minutes.  You can broil at the end to brown the cheese.
Top with a tsp of sour cream, cilantro, extra cheese and some avocado, if desired.

 

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