Blast Of Color Mexican Stuffed Bell Peppers
If you want to add more gluten free recipes to your recipe box, Blast Of Color Mexican Stuffed Bell Peppers might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 4 large bell pepper, halved and seeded
- 1 cup black beans, rinsed and drained
- 2 cups rotisserie chicken breast, chopped into small sized pieces
- 2 tablespoons fire roasted diced green chile
- 2 teaspoons chili seasoning
- 1 cup brown rice, cooked according to package directions
- 1 cup frozen corn kernels
- crushed garlic
- 4 tablespoons low fat cheddar cheese, shredded
- 1/4 cup red onion, diced into small pieces
- 1 large roma tomato, seeded and chopped
- 4 tablespoons light sour cream
Instructions:
- Preheat oven to 400 degrees.
- Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.Line a baking dish with foil and spray with cooking spray.Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.Top each pepper with 1/2 tablespoon of cheese.
- Bake for 30 40 minutes until pepper is just tender.Top with 1/2 tablespoon sour cream.
