Daria’s Mexican stuffed bell peppers:
Serves 2
Ingredients:
2 medium bell peppers any color
1/3 cup Canned corn (low sodium, drained and rinsed)
1/2 cup Black beans canned, drained
1/2 cup red onion, diced
2 cloves garlic diced
1/4 cup dry brown rice
Chicken (I used one large chicken breast 9.5 oz and diced in small pieces about 1/2 inch)
1/2 cup shredded cheese (I used mozzarella)
Optional toppings: sour cream, greek yogurt, cilantro, lime, guacamole, salsa
Directions:
1. Cook brown rice in saucepan (takes 50 to an hour so do this first and at about 30 minutes in start step 2)
2. Preheat oven to 250
3. Cut peppers down the middle long ways and remove core carefully so as not to tear the pepper. Spray glass baking pan with oil. Place peppers on it with the open side up. Spray with oil lightly on top. Once the oven is heated place the peppers in and set timer for 15 min.
4. While peppers are in the oven heat a medium frying pan to medium heat. Spray with oil. Add garlic and onion and cook about 4-5 min until translucent and lightly golden.
5. Season your chicken with salt, pepper, chili powder, chili lime seasoning from Trader Joe’s, and cumin. Put in pan with garlic and onions and cook about 5-10 min until golden.
6. Add corn and beans to frying pan and cook for about 5 more minutes. Add more spices as needed. I also add jalapeño sauce from Trader Joe’s. Mix the brown rice in (I added more cumin and chili powder at this point) and combine well.
7. Leave oven on but remove peppers. They should be tender but not too soft. Stuff peppers evenly with the filling using a spoon careful not to touch the hot pan lol.
8. Top with cheese and put back in oven to bake for about 5 more minutes.
9. Take out of the oven. Top with desired toppings. Devour!!!
