Fiesta Rice Stuffed Peppers

By drinkfairy

Ingredients

• 4 medium red bell peppers (cut in 1/2, lengthwise, seeds removed)
• 2 cups cooked white rice
• 2 cups rotisserie chicken (shredded)
• 11/2 cups fresh corn kernels
• 3 scallions (sliced)
• 2 sprigs fresh oregano (chopped)
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 lime (zested and juiced)
• 1/2 cup Greek yogurt
• 1/2 cup shredded Monterey cheese or queso fresco (crumbled)
• salt and pepper
• GARNISH
• 1 cup crushed tortilla chips
• 1/2 bunch cilantro (chopped)
• 1/2 cup medium vine ripe tomato (chopped)
• 2 scalions (sliced)
• 1/2 cup shredded Monterey jack cheese or queso fresco (crumbled)
• 1 lime (cut into wedges)
• hot sauce (to garnish)

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat grill or grill pan to medium high heat.
In a large bowl, add the rice, chicken, corn, scallions, oregano, cumin, cayenne, zest and juice of a lime, Greek yogurt, and cheese . Season with salt and pepper. Mix to combine. Using a spoon, divide the filling evenly among the halves.
Place the stuffed pepper on the grill or grill pan. Close lid on the grill or cover with foil. Cook for 25-30 minutes. Until charred and cooked through.
Remove from grill.
Garnish with crushed tortilla, cilantro, tomatoes, scallions, cheese, lime wedges, and hot sauce.
Tips: 1. Set up a bar and let everyone choose their favorite ingredients to personalize their own stuffed peppers.
2. Use a variety of colored peppers!