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These Spanish/mexican version of traditional stuffed bell peppers are a one point weight watcher meal with low points and lots of stuffing.
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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 9x13 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.