Blast Of Color Mexican Stuffed Bell Peppers

Ingredients

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

Preparation

1
Preheat oven to 400 degrees.
2
Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.
3
Line a baking dish with foil and spray with cooking spray.
4
Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.
5
Top each pepper with 1/2 tablespoon of cheese.
6
Bake for 30 – 40 minutes until pepper is just tender.
7
Top with 1/2 tablespoon sour cream.

Tools

 



About

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.

Yield:

4.0

Added:

May 28, 2010

Creator:

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