- 10
Ingredients
- 5 large bell peppers, (I used a mix of green and red pepper)
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts or thighs, cut into 1 inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked rice (you can use either brown or white rice)
- 1 cup frozen corn (no need to thaw)
- 1 (14.5 ounce can) black beans, drained and rinsed
- 1 (10 ounce can) enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chipotle chili powder
- 1 tablespoon lime juice
Preparation
Step 1
Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
Heat 1 tablespoon of olive oil in a large saucepan.
Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender.
Add in the garlic and cook for 1 minute.
Stir in the cooked rice, corn, black beans, enchilada sauce, cumin, both chili powders and lime juice. Add back in the cooked chicken.
Mix until combined and heated through.
Arrange pepper halves on the prepared baking pans. Stuff about ½ cup of the chicken and rice mixture into each pepper half.
Bake for 40-50 minutes or until the peppers are tender.
Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).