The blast of color in these Mexican stuffed peppers is not only nutritious - but simple to make, impressive to look at, and delightful to eat.
1 cup brown rice, cooked according to package directions
2 cups rotisserie chicken breast, chopped into small sized pieces
1 cup frozen corn kernels
1 large roma tomato, seeded and chopped
1/4 cup red onion, diced into small pieces
1 cup black beans, rinsed and drained
1/2 cup low fat cheddar cheese, shredded
4 tablespoons low fat cheddar cheese, shredded
1 clove garlic, minced
2 teaspoons chili seasoning
4 large bell pepper, halved and seeded
4 tablespoons light sour cream
Preheat oven to 400 degrees.
Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.
Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.
Top each pepper with 1/2 tablespoon of cheese.
Bake for 30 – 40 minutes until pepper is just tender.