Spicy Chicken Fajita Stuffed Peppers
Serving Size / Yield
- 3/4 C. brown rice, uncooked
- 5 medium red, yellow, orange, or green bell peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbs. oil, divided
- 1 lb. chicken, diced
- 1 tsp. chili pepper
- 1 tsp. ground cumin
- 1/4 tsp. paprika
- salt and pepper
- 1 (10 oz.) can tomatoes with green chiles
- 1 C. canned black beans, drained and rinsed
- 1 C. frozen corn
- 3 Tbs. cilantro
- 1 Tbs. lime juice
- 2/3 C. shredded Monterrey Jack cheese
- sour cream
- hot sauce
Cook the brown rice according to package directions. Halfway through the cooking time for the rice, heat the oven to 375 degrees.
Bring a large pot of water to a boil. Cut the peppers in half lengthwise, seed and devein the peppers. Boil them for 4 to 5 minutes, until just tender. Drain well and arrange the peppers on baking dishes. Set them aside.
In a large, deep skillet, heat 1 Tbs. oil and saute the onions for 5 minutes. Add the garlic and cook for an additional 30 seconds. Transfer the onion mixture to a plate. Put the remaining 1 Tbs. oil in the skillet and add the chicken. Sprinkle it with 1/2 tsp. chili powder, 1/2 tsp. cumin, paprika, and season with salt and pepper Cook for 5 minutes, or until the chicken is cooked through. Reduce the heat and add the tomatoes, onion mixture, black beans, corn, cooked brown rice, 1/2 tsp. chili powder, 1/2 tsp. cumin, cilantro, lime juice, and season with salt and pepper to taste. Cook until just heated through.
Put a heaping 1/2 C. meat and rice mixture to each half of the pepper. Press it down slightly to fit. Pour enough water in the bottom of each dish so that it reaches 1/8-in. up the sides. Cover the dishes with foil and bake for 30 to 35 minutes, or until the peppers are soft. Remove from the oven and sprinkle with cheese. Return them to the oven to bake until the cheese has melted, about 3 more minutes.
Serve topped with cilantro, sour cream, and hot sauce.