Chicken Fajita Stuffed Peppers

By: Melissa Baker

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 10 stuffed pepper halves

Ingredients: 

• 3/4 cup dry brown rice (2 cups cooked)
• 5 medium red, yellow, orange or green bell peppers
• 1 medium yellow onion, chopped (1 1/2 cups)
• 2 cloves garlic, minced
• 2 Tbsp canola oil, divided
• 1 lb chicken, diced into 3/4-inch pieces
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp paprika
• Salt and freshly ground black pepper
• 1 (10 oz) can tomatoes with green chiles
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 3 Tbsp fresh cilantro, plus more for garnish
• 1 Tbsp fresh lime juice
• 2/3 cup shredded monterey jack cheese
• Sour cream
• Mexican style hot sauce (such as Tapatio or Cholula, optional)

Directions:

1. Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.

2. Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

3. Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.

4. Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers). Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

5. Serve warm topped with more cilantro, sour cream and hot sauce if desired.