Blast Of Color Mexican Stuffed Bell Peppers
By: Kristi Rimkus
Published: Friday, May 28, 2010 - 11:23am

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 tablespoons fire roasted diced green chile
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.

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.