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Nutrition Facts
Serving Size 379 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 28%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1330 mg 56%
Total Carbohydrate 22 g 7%
Dietary Fiber 7 g 26%
Sugars 4 g
Protein 24 g
Vitamin A 10% Iron 6%
Vitamin C 220% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled & Stuffed Peppers

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

4 large green bell peppers, sliced lengthwise and seeds removed
1/2 cup(s) Hill Country Fare Refried Beans, no fat
2 H-E-B Seasoned Chicken Breast Fajitas
1 cup(s) H-E-B Shredded Jalapeno Jack Cheese
1 cup(s) H-E-B Fresher Lasting Salsa Medium
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Prepare charcoal or gas grill for cooking (375 °F).
Spray a vegetable or mesh grilling rack with non-stick cooking spray and set aside.
Place peppers skin side down on hot grill and cook for 2 to 3 minutes until pepper skin is charred. Remove from grill and wrap in foil; set aside.
Grill chicken breasts until fully cooked (about 8 minutes per side) and juices run clear.
While chicken breasts are cooking, peel blacken skins off pepper halves and rinse under cold water; pat dry.
Spread 2 tablespoons of refried beans in each pepper half; and set aside.
Chop chicken breasts and combine with shredded cheese in a bowl.
Stuff 8 pepper halves with 1/3 cup chicken cheese mixture (press chicken mixture into pepper).
Arrange stuffed pepper halves on prepared grilling rack and place on grill. Cover grill and cook for 6 to 8 minutes until cheese melts.
Top with 2 tablespoons salsa and enjoy.



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