Ingredients
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts or thighs, cut into 1 inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
- 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 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- 2 whole chipotle in adobo peppers, diced
- 5 large bell peppers, cut in half (I used a mix of green and red pepper)
- cilantro for serving, if desired
Instructions
- 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 tomatoes, cooked rice, corn, black beans, cumin, chili powder, lime juice and chipotle in adobo. 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 30-40 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).
Source : allrecipes.Com
