Dyn-O-mite Chicken Fajita Stuffed Yellow Peppers
If you can find purple bell peppers, consider alternating with the yellow bell peppers.
- 2 cups cooked brown rice
- 5 yellow bell peppers
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
- 1 pound shredded cooked chicken
- 1 teaspoon chili powder, divided
- 1 teaspoon ground cumin, divided
- ¼ teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 (10 oz) can tomatoes with green chilies
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons fresh cilantro, plus more for garnish
- 1 tablespoon fresh lime juice
- 2/3 cup shredded Monterey jack cheese
- Sour cream and hot sauce, optional
- Preheat oven to 375°F.
- Bring a large pot of water to a boil. Cut peppers in half through lengthwise. Seed and devein peppers, then boil 4 – 5 minutes, just until tender. Drain well and align in baking pans, set aside.
- Heat 1 tablespoon of oil in a large and deep skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 30 seconds. Transfer mixture to a bowl and set aside. Add remaining tablespoon of oil to the skillet. Add chicken, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, paprika, salt and pepper. Cook, stirring occasionally, until heated through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 teaspoon of chili powder and 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, pressing slightly as you are filling to make sure the filling fits). 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.