Tinga Stuffed Peppers (Low-Carb Meal Prep)

🥗 Meal Prep Friendly — one cook, ~6 servings

All the smoky tinga, none of the tostada. Bell peppers do the carrying — a low-carb prep that reheats beautifully.

Instructions:

1. Heat the oven to 375°F and set a rack in the middle.
2. Make the sauce. Blend the Tinga Bomb with 1½ cups water until completely smooth, about 30 seconds — that's the whole tinga sauce, done.
3. Sauce the chicken. Pour the sauce into a wide skillet over medium heat, add the shredded chicken, and stir 5–10 minutes until every strand is coated, hot through, and the sauce has thickened enough to cling.
4. Prep the peppers. Halve the bell peppers through the stem and pull out the seeds and ribs. Lay them cut-side up in the baking dish — they should sit snugly so they don't tip.
5. Stuff. Fill each half with a heaping ½ cup of tinga chicken, pressing it in gently. Top with cheese if you're using it.
6. Bake 20–25 minutes, until a knife slides into the pepper wall with no resistance and the tops are browned at the edges.
7. Cool 15–20 minutes, then pack two halves per container. (Into the fridge within 2 hours of cooking.)

Meal-prep portioning:

Makes ~6 servings (12 stuffed halves) — a full week of low-carb lunches with weekend leftovers.

Meal-prep storage (general USDA guidance): refrigerate cooked portions up to 3–4 days; freeze anything beyond that.

Reheating: microwave a container 2–3 minutes, stirring halfway, with a splash of water to loosen the sauce — or rewarm in a skillet over medium heat until steaming hot throughout.

High-protein by design — per the Tinga label, the seasoning itself adds just 5 calories per serving (0g fat, 1g carb); your macros come from the chicken you choose.

One bomb, one cook, a week of real food. Get your bombs →