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Santa Fe Stuffed Peppers

Stuffed Peppers are such a great weeknight dish. They're so versatile too! This version is guilt free but packed with hearty nutritious flavors!


6 green peppers, cut in half, seeds removed

1 Package of Beyond Meat Grilled Chicken

1 chicken-less cube

1/3 cup water

6 Tomatillos, peeled and chopped

1 can of black beans

1 yellow squash, chopped

Olive Oil

Salt and Pepper

1 package of Green Giant riced veggies of choice

So Delicious Cheddar Jack Cheese


Preheat oven to 325

Cook your Beyond Meat in chicken-less flavor and water over medium high heat

Once heated thoroughly, turn off heat

Remove from liquid and chop into bite size pieces

Return to liquid to marinate

In a small sauce pan add a little oil

Heat over medium high

Add in your squash and cook for 3 minutes

Add in your beans

Heat for 3 minutes

Remove from pan and set aside

In the same pan add a little olive oil

Add your chopped tomatillos Cook for 5-8 minutes until liquefied

Season with salt

In a large bowl combine your drained chicken, beans mix, tomatillos and riced veggeis

Mix well

Add in 1 cup of cheese

Season with a little slat and pepper

Stuff each pepper generously with mix

Top each pepper with a sprinkle of cheese

Bake in preheated oven for 20-25 minutes

Remove and serve!


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