Mexican-Style Chicken-Stuffed Peppers

Name: Mexican-Style Chicken-Stuffed Peppers
Total time: 100
Yield: 4
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable oil; 1 medium onion, chopped; 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces; ¼ cup water; 3 tablespoons chili powder; 4 cloves garlic, chopped; 2 teaspoons salt; 1 pinch ground cumin, or to taste; 1 pinch crushed red pepper, or to taste; 1 cup cooked rice; ½ cup black beans, rinsed and drained; 4 large green bell peppers, halved lengthwise and seeded; 1 ½ (28 ounce) cans crushed tomatoes; 1 (8 ounce) package shredded Mexican cheese blend; 1 medium avocado, sliced, or to taste; ¼ cup sour cream, or to taste

Recipe by Vonjaguar from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

4 servings

•

1 tablespoon butter
•

1 tablespoon vegetable oil
•

1 medium onion, chopped
•

3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
•

¼ cup water
•

3 tablespoons chili powder
•

4 cloves garlic, chopped
•

2 teaspoons salt
•

1 pinch ground cumin, or to taste

•

1 pinch crushed red pepper, or to taste
•

1 cup cooked rice
•

½ cup black beans, rinsed and drained
•

4 large green bell peppers, halved lengthwise and seeded
•

1 ½ (28 ounce) cans crushed tomatoes
•

1 (8 ounce) package shredded Mexican cheese blend
•

1 medium avocado, sliced, or to taste
•

¼ cup sour cream, or to taste

Instructions

Preheat the oven to 385 degrees F (200 degrees C).
Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.