Sw Chicken Stuffed Bell Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Good use for leftover chicken or turkey. Can also sub canned chicken in this. The sauce has a bit of a kick from the chipotles. Use more or less to your taste. Ingredients:
3 large red bell peppers |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
2 1/2 cups cooked brown rice (about 1 cup uncooked) |
1 cup chopped cooked chicken |
3/4 cup salsa (your favorite) |
1/2 cup canned black beans, rinsed and drained |
1/2 cup corn kernel (frozen is fine) |
1/2 cup shredded monterey jack cheese (or cheddar) |
1/2 cup sliced green onion |
3/4 cup low-fat sour cream |
1 -2 tablespoon chopped chipotle chile in adobo |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
2. Mix together sauce ingredients and refrigerate until needed.
3. Wash bell peppers. Cut in half lengthwise and remove seeds. Place peppers in a microwaveable dish and add about 1/4 of water. Microwave for about 3 minutes or until they just start to soften. Remove from microwave & pat dry with paper towels. Place in prepared 13 x 9 pan. Set aside.
4. To make filling:.
5. mix together the cumin, garlic powder, salt, pepper, rice, chicken, salsa, black beans, corn, onions and cheese.
6. Fill the peppers, mounding the stuffing slightly.
7. Bake uncovered for about 30 minutes or until filling is hot and the peppers are tender.
8. Drizzle with the sauce and serve.
|
|