I'm always looking for new and different ways to prepare Mexican dishes because Nick and I could eat it daily! I love this mix up of stuffed peppers! Keep in mind that anytime I buy canned ingreidants I buy it with low or no sodium added.
1 white onion, chopped
2 garlic cloves, chopped
1 pound chicken breasts, cut into bite size pieces
1 bag Boil-in-the-bag instant brown rice
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1 can green chilies
1/2 tablespoon chilli powder
1/2 tablespoon cumin
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
3 red peppers, cut in halves and deseed
Shredded Monterey Jack cheese
1 fresh lime, cut in half
Sea salt and black pepper
Cooking spray
Sour cream
Method
Preheat oven to 375. Prepare brown rice as package directs. Heat oil in a large skillet on medium heat, add onion. Sautee for about 5 minutes and add garlic. Sautee another 2 or 3 minutes and add chicken. Season with sea salt, black pepper, cumin, and chili powder. Cook until chicken is done. Add tomatoes, green chilies, black beans, rice, corn, cilantro & squeeze lime over the top. Mix well and cook on medium-low until fully heated. Spray dish you will be baking the peppers in with cooking spray. Spoon mixture in red peppers, cover with foil and bake for 30 minutes. Uncover and sprinkle cheese all over the tops. Cook for an additional 5 minutes, uncovered.
I would allow to cool for a few minutes before digging in (I burnt the roof of my mouth)! It's delcious topped with sour cream! Enjoy!
No comments:
Post a Comment