Ingredients
5largebell peppers
2tbspolive oil,divided
1lbchicken,(breasts or thighs), cut into 1 inch pieces
1mediumonion,diced
2clovesgarlic,minced
2cupsrice,cooked
1cupfrozen corn
14½ozblack beans,drained and rinsed
1ozenchilada sauce,can
1tspcumin
½tspchili powder
½tspchipotle chili powder
1tbsplime juice
Preparation
Preheat oven to 350 degrees F. Grease two 9×13-inch pans with cooking spray.
Heat 1 tablespoon of olive oil in a large saucepan.
Add in chicken and sauté for 5 to 6 minutes 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 to 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 half a cup of the chicken and rice mixture into each pepper half.
Bake for 40 to 50 minutes or until the peppers are tender.
Serve immediately with cilantro for garnish and diced peppers for color.
