Ingredients

The following ingredients have 10 Servings
  • 3/4 cup dry brown rice ((2 cups cooked))
  • 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 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 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans (, drained and rinsed)
  • 1 cup frozen corn
  • 3 Tbsp fresh cilantro (, plus more for garnish)
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Mexican style hot sauce ((such as Tapatio or Cholula, optional))

Instruction

  • 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 Tbsp 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 Tbsp 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.