Chicken Fajita Stuffed Peppers
| Servings |
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 ½ cups)
- 2 cloves garlic minced
- 2 T 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 can tomatoes with green chiles 10 oz
- 1 cup canned black beans drained and rinsed
- 1 cup corn
- 3 T fresh cilantro plus more for garnish
- 1 T fresh lime juice
- 2/3 cup shredded Monterey jack cheese
- sour cream
- Mexican style hot sauce (such as Tapatio or Cholula optional)
Ingredients
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Instructions
- Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute
- 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.
- 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.
- Heat 1 T 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 T 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.
- 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.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.
Recipe Notes
Adapted from Cooking Classy (www.cookingclassy.com)