Chicken Enchilada Stuffed Peppers

• Meat

  • 1 lb Chicken breasts or thighs

• Produce

  • 5 Bell peppers, large
  • 1 14.5 ounce can Black beans
  • 1/2 tsp Chipotle chili, powder
  • 1 cup Corn, frozen
  • 2 cloves Garlic
  • 1 Onion, medium

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Chili powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 1 (1o ounce can enchilada sauce

Found on therecipecritic.com

Ingredients

• 5 large bell peppers, (I used a mix of green and red pepper)
• 2 tablespoons olive oil, divided
• 1 pound chicken breasts or thighs, cut into 1 inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked rice (you can use either brown or white rice)
• 1 cup frozen corn (no need to thaw)
• 1 (14.5 ounce can) black beans, drained and rinsed
• 1 (1o ounce can) enchilada sauce
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon chipotle chili powder
• 1 tablespoon lime juice

Directions

• Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
• Heat 1 tablespoon of olive oil in a large saucepan.
• Add in chicken and sauté for 5-6 minute 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 3-4 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 ½ cup of the chicken and rice mixture into each pepper half.
• Bake for 40-50 minutes or until the peppers are tender.
• Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).