Wednesday, July 15, 2015

Chipotle Chicken and White Bean Stuffed Peppers with Grilled Jalapeno Honey Corn and Avocado Salad

I'm always looking for new and inventive ways to eat my veggies and lower the carbs in my evening meal. Not only because I don't like to be overly stuffed at night, but because a high protein/veg meal always seems to have more staying power so that I'm not rifling around the cupboards looking for pie at 8 pm.

And I certainly found the answer to another delicious meal with this one!

Every single flavour in this gorgeous meal compliments the next - from smoky chipotle to the sweetness of honey, the mild heat of jalapenos, and the cool avocado, this is a summer meal to put on your must try list!

Better still, you can join me in the kitchen and out on the grill as I put it all together!

Let me show you how easy this is to prepare...

Visit the printable recipes here: 

Chipotle Chicken and White Bean Stuffed Peppers

  • 2 cup(s) of chicken tenders (one small package) cut into bite sized pieces
  • 2 tsp. of Creole seasoning spice
  • 1 medium onion, diced
  • 1-2 chipotle peppers in adobo sauce finely minced into a paste
  • 2 cloves minced garlic
  • 1 cup(s) of canned stewed tomatoes
  • 15.5 oz tin white beans
  • 1/3 cup(s) of Salsa 
  • 1/2 cup(s) of Philadelphia Cream Cheese, light
  • 6 medium bell peppers
  • 1 1/2  cups shredded Monteray Jack Cheese
  1. Saute the onion and chicken over medium high heat in a non-stick pan treated with a light mist of olive oil or cooking spray.
  2. When the chicken is cooked through and the onions are soft, add the Creole seasoning and garlic and continue to saute about 35 seconds until the garlic is fragrant. 
  3. Add the stewed tomatoes, beans, salsa, and cream cheese. 
  4. Remove from the heat and stir in one cup of the cheese. Let cool for 30 minutes. 
  5. Remove the caps from the peppers and scoop the seeds and cores from the insides of each. Fill each pepper with the chicken and white bean mixture and top each with a little more shredded cheese and the pepper cap.
  6. Wrap each stuffed pepper in tin foil and refrigerate until ready to grill. These can be made up to one day ahead. 
  7. When ready to grill, preheat to 400. Grill the peppers over indirect heat with the BBQ lid down for 30-35 minutes or until soft and bubbly and cooked through. 
  8. Serve with Grilled Jalapeno Honey Corn and Avocado Salad.  

Grilled Jalapeno Honey Corn
  • 6 cobs fresh corn  
  • 1 cup unsalted butter, softened
  • 2 tbsp finely diced jalapeno pepper
  • 1 tbsp fresh lime juice
  • 1 tbsp liquid honey
  • salt and pepper to taste
  1. Whip all of the ingredients together (except the corn) until smooth.
  2. Slather each cob with the butter mixture and wrap in tinfoil. Refrigerate until ready to grill. 
  3. Grill at 400 over direct heat for 10-15 minutes turning the cobs every 2-3 minutes until they're soft and just beginning to char. 

Avocado Salad 

  • 2 medium vine ripe tomatoes, chopped
  • 1 avocado, chopped
  • 2 stalks celery, diced
  • 1 chopped green onion
  • 1 tbsp extra virgin olive oil
  • juice of one fresh lime
  • 1 cup chopped cilantro
  • fresh cracked black pepper to taste
  1. Mix the vegetables together in a medium salad bowl
  2. Toss with the olive oil, cilantro, and fresh lime. Finish with the pepper and serve immediately (can also add salt to taste - I don't think it needs it, though)


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish. 

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