Mexican Chicken and Rice Stuffed Peppers
Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that's easy enough for a weeknight meal. Dovetailing Tip: Use the cooked chicken from day 3 in todays stuffed peppers.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 665
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 665
12 ounces boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon ground cumin
kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large white onion, thinly sliced
2 cups cooked brown rice
1 cup shredded mexican blend cheese
juice of 1 large lime
4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
handful a fresh cilantro leaves with tender stems
2 tablespoons sour cream
1/2 cup guacamole, optional
1/2 cup pico de gallo, optional
Directions:
Preheat the oven to 450 degrees F.
Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.
Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, pico de gallo and guacamole, if desired.
Source: foodnetwork.com
Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.
Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, pico de gallo and guacamole, if desired.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
