Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers
- Cook Time: 70 minutes
- Servings: 10
- Calories per serving 359, Protein 16g, Fat 13g, Carbs 44g, Fiber 5g
Ingredients
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1 Tbsp Sour cream (0.4 oz)
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1 Tsp Chili Powder (0.1 oz)
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1/4 Tsp Paprika (0 oz)
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2 Tbsp Canola Oil (1 oz)
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1 LB Chicken, diced into 3/4-inch pieces (16.2 oz)
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1 Dash Hot Sauce (such as tapatio or cholula, optional) (0 oz)
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1 Tbsp Fresh Lime Juice (0.5 oz)
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3 Tbsp Fresh Cilantro, 2 more to garnish (0 oz)
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2 Cloves Garlic, minced (0.2 oz)
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1 Cup Frozen Corn (5.9 oz)
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5 Medium Bell Peppers (21.3 oz)
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1 cup Black Beans, drained and rinsed (6.1 oz)
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3/4 Cup Brown Rice (2 cups cooked) (13.6 oz)
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1 Yellow Onion(8.6 oz)
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1 Tsp Ground Cumin (0.1 oz)
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1 Can Canned tomatoes 10 oz (10.1 oz)
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1/2 cup Monterey Jack Cheese (2.7 oz)
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1 Serving Salt and Pepper (0 oz)
Instructions
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Prepare brown rice according to directions listed on the package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.
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Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 – 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
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Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
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Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika, and season with salt and pepper.
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Cook, stirring occasionally until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice, and season with salt and pepper to taste. Cook just until heated through.
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Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into the bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).
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Cover baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
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Serve warm topped with more cilantro, sour cream, and hot sauce if desired.
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