Salsa-stuffed Bell Peppers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 large red bell peppers, cut in half lengthwise and seeds removed
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups cooked brown rice (i prefer mexican or spanish rice)
• 1 cup cooked chicken (spice up the chicken with taco seasonings)
• 3/4 cup salsa
• 1/2 cup rinsed and drained canned black beans
• 1/2 cup corn
• 1/2 cup shredded monterey jack cheese
• 1/2 cup thinly sliced green onion
• 3/4 cup light sour cream
• 1 -2 tablespoon finely chopped chipotle chile in adobo
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly coat a 13x9 inch pan with nonstick spray.set aside.
• 3 place bell pepper in a small dish, cut side up.
• 4 add about 1/4" of water to pan, cover, and microwave on high until peppers begin to soften, about 3 minutes. don't overcook.
• 5 remove pan, turn peppers upside down and shake out excess water.
• 6 place peppers cut side up in the prepared pan.
• 7 stir the spice blend ingredients in a medium bowl.
• 8 stir the filling ingredients together in another bowl.
• 9 add the mixed spiced ingredients to the mixed filling ingredients and stir well.
• 10 mound the filling in the peppers, pressing down lightly and rounding the top.
• 11 bake, uncovered, until filling is hot and peppers are tender, about 30 minutes.
• 12 meanwhile, stir the sauce ingredients together. drizzle over hot peppers when done.
• 13 note: spice up your rice and chicken before adding it to the rest of the ingredients. otherwise,it will be kind of bland. i prefer this dish with spanish or mexican rice. for the chicken, i cook it with taco seasonings from a pouch before assembling this dish.