Southwestern Chicken Stuffed Yellow Peppers
Stuffed peppers loaded with ground chicken, black beans, and Southwest flavors
Servings: 4
Ingredients
- 4 yellow bell peppers
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 1/2 lb lean ground chicken
- 1 cup frozen cauliflower rice
- 1/2 cup frozen corn kernels
- 1/2 cup canned black beans drained and rinsed
- 4 oz can of diced green chiles
- 1 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup chipotle sauce
- salt to taste
- pepper to taste
- 1 tbsp cilantro chopped
Instructions
- Preheat oven to 375 degrees F.
- Heat extra virgin olive oil in a large pan on medium heat.
- Sauté onions for approximately 5 minutes. Add garlic and cook for 1 minute more.
- Add ground chicken to the pan and sauté until cooked through, making sure to crumble with a spatula.
- Add the cauliflower rice, corn, black beans and green chiles to the pan. Sauté for 3-5 minutes and season with garlic powder, chili powder, cumin and dried oregano.
- Stir in the chipotle sauce and season with salt and pepper to taste.
- Remove from heat. Stir in the cilantro and set aside to cool.
- To prepare the yellow bell peppers, cut off the tops and discard. Scoop out the seeds and membranes.
- Divide the chicken mixture into each bell pepper and place in a baking dish cut side up.
- Pour enough water in the baking dish to just fill the bottom. Cover with foil and bake 35 minutes. Remove foil and bake 5 minutes more.
- Garnish with additional chopped cilantro (optional) and serve hot.