Thursday, January 12, 2012
Southwestern Stuffed Peppers
Sometimes I have trouble coming up with ideas for the blog, so I ask Charles to come up with something. Last night he suggested stuffed peppers. At the time I was thinking of making Italian style stuffed peppers, but then this morning I was reading Real Simple and I discovered a recipe for Southwestern Stuffed Peppers. I did not use their recipe, but I was inspired by the idea and created my own version.
Total time: 1 hour
You will need:
4 large Peppers, cut in half - or top cut off, seeds and membranes removed
1/2 Yellow Onion, chopped
2 Chicken Breasts
1 packet of Fajita Seasoning
1/4 cup water
1 box Mexican Rice
1 can Black Beans
1 cup Reduced Fat Mexican Cheese
1/2 cup Fat Free Sour Cream
2 tablespoons Olive Oil
Salt and Pepper
Prepare rice according to the directions on the box. Preheat the oven to 350 degrees.
While the rice is cooking, heat 1 tablespoon olive oil in a skillet over medium high heat. Coat the chicken with salt and pepper and brown in the skillet. Once both sides are browned, reduce the heat to medium low.
Once the chicken is fully cooked set it aside, then in same pan heat 1 tablespoon olive oil. Add the onions and cook until they have browned slightly.
Shred the chicken into small pieces and put in the skillet with the onions. Then add the seasoning packet and 1/4 cup water. Stir together and cook over medium heat for 3 minutes.
At this point the rice should be fully cooked. Combine the rice, chicken, onion, and black beans. Spoon the rice mixture into the peppers. Then place on a baking sheet and cook for 30 minutes.
After the peppers have cooked for 30 minutes, top with the cheese and bake for and additional 5 minutes. Then remove the peppers from the oven and serve with a dollop of sour cream.