Mexican Stuffed Peppers (E)

Makes 10-12 Stuffed Peppers

  • 2/3 c. brown rice
  • 1 1/2 c. vegetable or chicken stock
  • 1 T. olive oil
  • 1 med. onion, diced
  • 1 med. green pepper, diced
  • 1 med. carrot, peeled and diced
  • 4 oz. diced green chilies
  • 2 cooked boneless, skinless chicken breasts, diced
  • 3/4 t. cumin
  • 1/2 t. salt
  • 3 dashes of cayenne pepper (if you don't like spice omit this all together, or use 1 dash)
  • 3/4 c. jarred or homemade fresh salsa (I use this recipe for the salsa and substitute 1/4 t. THM Sweet Blend for the sugar. Whatever salsa you use, just make sure it has NO added sugar.)
  • 15 oz. black beans, drained and rinsed
  • 8 oz. enchilada sauce
  • 10-12 large bell peppers, colors of your choosing
  • mozzarella cheese

    1. Mix rice and veggie stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.
    2. Pre-heat oven to 375 degrees and lightly grease a 11x17 pan.
    3. Heat olive oil in a skillet over medium heat. Add onion, green peppers, carrots and green chilies to the pan and sauté until the onion is tender. Add in the chicken, salsa, enchilada sauce and spices. Stir to combine. Turn off the heat and add the cooked rice and beans to the mixture. Stir and make sure it is completely combined. Adjust seasoning if needed.
    4. Rinse and dry the green peppers. Cut off the top stem portion of the pepper so it is now open like a cup. Clean out any seeds or white membrane to allow for maximum stuffing.
    5. Scoop chicken and bean mixture into the peppers and line them in the pan close to each other, but not touching.
    6. Cover with tin foil and bake for 35 minutes.
    7. Remove the foil. Sprinkle the top of each pepper with a pinch of mozzarella cheese. Bake for an additional 15 minutes, until the cheese is melted.
    8. Remove from the oven and let the peppers sit for 5 minutes before serving.