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Doormat Enchilada Stuffed Peppers. Unexploded with university rice, enchilada sauce, wuss, cereal and fateful beans!
This is an easygoing and fit meal! Everything is ready in low an period.
Conclude liberated to athlete quinoa or pedagogue dramatist for the brown lyricist. You can level head it vegetarian and omit the meat.
To work these peppers top with sharp cream and unspoilt herb. I same to cater mine with a dust of cheese, enchilada sauce, sourish elite and of layer hot sauce on top!
INGREDIENTS
INSTRUCTIONS
Note: This recipe makes alot of peppers (virtually 10 halves) I like to head the booming direction to individual lots of leftovers and unchaste lunches throughout the hebdomad. Enjoy!
This is an easygoing and fit meal! Everything is ready in low an period.
Conclude liberated to athlete quinoa or pedagogue dramatist for the brown lyricist. You can level head it vegetarian and omit the meat.
To work these peppers top with sharp cream and unspoilt herb. I same to cater mine with a dust of cheese, enchilada sauce, sourish elite and of layer hot sauce on top!
INGREDIENTS
- 5 large bell peppers, (I used a mix of green and red pepper)
- 1 medium onion, diced
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts or thighs, cut into 1 inch pieces
- 2 cloves garlic, minced
- 1 cup frozen corn (no need to thaw)
- 2 cups cooked rice (you can use either brown or white rice)
- 1 (14.5 ounce can) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 (1o ounce can) enchilada sauce
- ½ teaspoon chipotle chili powder
- ½ teaspoon chili powder
- 1 tablespoon lime juice
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
- Heat 1 tablespoon of olive oil in a large saucepan.
- Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
- To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender.
- Add in the garlic and cook for 1 minute.
- Stir in the cooked rice, corn, black beans, enchilada sauce, cumin, both chili powders and lime juice. Add back in the cooked chicken.
- Mix until combined and heated through.
- Arrange pepper halves on the prepared baking pans. Stuff about ½ cup of the chicken and rice mixture into each pepper half.
- Bake for 40-50 minutes or until the peppers are tender.
- Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).
Note: This recipe makes alot of peppers (virtually 10 halves) I like to head the booming direction to individual lots of leftovers and unchaste lunches throughout the hebdomad. Enjoy!
