Last month, I shared a recipe for my regular Stuffed Bell Peppers and that filling also makes a great base to a marinara sauce for spaghetti squash.

But, I’ve recently mixed it up a little bit and gone the “ranchero way.” I was inspired by a recipe I got this summer from the Pound Dropper. Yes, I know, I actually made one of those meals I keep adding to my Pinterest Boards. (check out Skinny Taste, Weight Watcher and Make IT! for some of my favorite pins.

These Spanish/mexican version of traditional stuffed bell peppers are a one point weight watcher meal with low points and lots of stuffing.

But, as I worked on these Ranchero Chicken Stuffed Bell Peppers, I had this thought, “filled to overflowing.” What does that look like for me these days? I mean, this makes more stuffing that the 4 peppers will hold and it has to be set aside or frozen to use later. And, that had me thinking. Why wouldn’t I just use my extra to take a meal to someone?

There are people all around me that could use more. There are people who are sick, people who are busy helping others that they aren’t taking care of themselves, people who are in house remodels and people who are packing up to move. All of those people would LOVE a healthy homecooked meal.

I’ve been working on a list of “meals to take” that I’ve been sharing on my blog, but what if. What if I were to intentionally use my “filled to overflowing” to care for those around me. I”m trying to live eyes up and palms open to see that needs.

Print Recipe

WW One Point Ranchero Chicken Stuffed Bell Peppers

These weight watcher one point Chicken Ranchero Stuffed Bell Peppers are a spicy Spanish alternative to the traditional bell pepper your grandma might have made. They are hearty and usually filled to overflowing.

Course: Main Course

Cuisine: Mexican

Keyword: freezer meal, meals that gather, meals to take, vegetables, vegetarian, weeknight meal, weight watchers

Servings: 8 halves

Ingredients

2 chicken breasts cooked and chopped
1/2 cup carrots diced
1/2 cup frozen seasoning blend
2 cups fresh or 1 cup frozen spinach
2 teaspoons minced garlic
1 can fiesta corn drained
1 can black beans drained and rinsed
2 cans red enchilada sauce
1 small can diced green chilies
1 bag steamable zucchini noodles or riced broccoli
1 cup + 2 Tablespoons salsa divided
1/4 cup cilantro
Salt, pepper, seasonings to taste
4 bell peppers (any color)
2 tablespoons red chili sauce

Instructions

Prehead oven to 350.
Cook chicken as desired. Could use canned chicken, rotisseries, frozen nuggets, whatever you have.
In a skillet, place chopped carrots and spray with olive oil cooking spray.
Cook carrots until softened.
Add seasoning blend and frozen spinach.
Cook until onions are translucent and start to brown on edges.
Add minced garlic and cook until just fragrant.
If using fresh spinach, wait until onions start to cook and then add spinach.
Chop chicken and place in mixing bowl.
Once veggies are cooked in the skillet, add them to chicken.
Drain corn and beans and add to chicken.
In a separate bowl, pour ¼ cup enchilada sauce.
Add remaining enchilada sauce and green chilies in chicken mixture.
Steam zucchini in microwave according to package.
Drain and small chop zucchini.
Add to chicken mixture.
Add 1 cup salsa, cilantro, and seasonings.
Stir together until all ingredients are completely mixed together.
Cut peppers in half, top to bottom and remove stem and seeds.
Stuff the peppers with the chicken mixture, till overflowing.
The mixture should spread evenly in 8 halves.
Place in 9×13 baking dish.
Set aside extras for another meal or freeze.
In the bowl with the saved enchilada sauce, add 2 Tablespoons salsa and 2 Tablespoons chili sauce.
Mix together and spread over tops of pepper stuffing. (you could sprinkle with a bit of cheese, but adjust your points accordingly)
Cover with foil.
Bake at 350 for 30 minutes or until peppers are softened.
Remove foil and bake for an additional 15-20 minutes.

Notes

Serve hot with a side salad or chips and salsa. Mexican Rice and beans can also be a side dish, I would just leave the black beans out of the pepper mixture.

Each half of the pepper is one point filled with stuffing. The only points come from the Enchilada sauce so it could be replaced with salsa or a mexican spices seasoned tomato sauce to make them ZERO points.

This dish can also be made vegetarian by leaving out the chicken and adding zucchini and a white kidney bean for more protein options.

I remember when my friend Emily came and helped me pack up to move from Arkadelphia. She brought dinner with her. While she wasn’t happy about the move, but part of us processing was shoving napkins from my party closet into boxes. I think we are both still healing from that move, but I’ll never forget her gesture of loving me through her hurt.

What about you? How do you live with your eyes and heart open to hear and see the needs around you? What are some of your default meals you take when someone needs love?

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