Chicken Fajitas Stuffed Bell Peppers

Spice up your weekend with this Mexican-inspired stuffed bell pepper recipe.

Why to like this Recipe: 

• It’s extremely inexpensive.
• If you like spice, it has the perfect amount of zest
• It’s a simpler version of a Mexican Recipe. Being set in the peppers gives a great color, and it is great for serving.

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What You Need:

• 3/4 cup dry brown rice
• 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
• 1.5-2 chicken breasts 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
  • If you can snatch up one can of the “Hot!” version of these, it adds a sweet kick!
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 3 Tbsp fresh cilantro, plus more for garnish
• 1 Tbsp fresh lime juice
• 2/3 cup shredded monterey jack cheese
• Sour cream
• Cholula or Tobasco (Optional)

How It Happens

1. Follow directions on rice package, at halfway point, begin to preheat oven at 375 degrees
2. Bring large pot of water to a boil.
   • Cut Peppers lengthwise, seed out peppers
   • Once water is boiling, fully immerse peppers into water for about 5 minutes, until tender
   • Drain water and set peppers aside
3. Heat 1 Tbsp oil in large deep skillet
   • Bring to medium heat, then add onions
   • Saute until golden
   • Add garlic and saute for 30 seconds
   • Set mixture aside
4. Pour 1 Tbsp oil on same skillet
   • Add chicken
   • Sprinkle 1.2 tsp chili powder
   • 1/2 tsp cumin
   • 1/4 tsp paprika
   • Salt & Pepper to taste
   • Cook until thoroughly cooked through
   • Reduce heat to medium-low
5. Once Chicken is cooked, add tomatoes with green chiles
   • Onion Mixture
   • Black Beans
   • Corn
   • Brown Rice
   • Remaining spices: 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice, & pepper
   • Cook until heated throughout
6. Take mixture and fill each pepper half
7. Pour water into bottom of baking dish
   • Enough to fill 1/5 inch in height
   • Cover baking dishes with foil
   • Bake 30-35 minutes
     • Until Peppers are soft
8. Remove from oven
   • Sprinkle tops with cheese
   • Return to oven, 3 minutes
9. Top with cilantro, sour cream, and hot sauce of choice