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
Serves: 4
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
Step 1:
Prepare rice according to the directions on the box. Preheat the oven to 350 degrees.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
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.
Step 6:
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.
