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Cheesy Southwestern Chicken & Rice Stuffed Peppers

Print Recipe
Servings 16
Author Beautiful Eats & Things

Ingredients

  • 8 bell peppers sliced in half & seeds removed
  • 4 cups cooked white rice
  • 1 can diced chiles & tomatoes
  • 4 tbsp of taco seasoning
  • 1 cup canned black beans drained
  • 2 tbsp cilantro minced
  • 2 tbsp green onion chopped
  • 1 tbsp garlic powder
  • 1 lb boneless chicken tenders
  • 1 tbsp oil
  • Salt/pepper to taste
  • ½ cup corn
  • ½ cup reduced fat Colby cheese shredded

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • In a medium bowl, season chicken with 1 tbsp of taco seasoning, garlic powder, and salt/pepper. Heat a medium skillet to med-high heat, add 1 tbsp oil and cook chicken for about 5 minutes on each side until thoroughly cooked throughout.
  • In a large bowl, mix together white rice, chicken, black beans, cilantro, green onions, diced tomatoes and green chiles, half of the shredded cheese, 3 tbsp taco seasoning, and salt/pepper to taste. Mix well.
  • Place bell peppers on a sheet pan and begin to stuff with chicken and rice filling. Cover with foil and bake for about 30-35 minutes.
  • Remove foil and sprinkle remaining shredded cheese and corn on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
  • Garnish with cilantro, and serve with sour cream if desired.
  • Enjoy!

Notes

Nutritional Information-Serving Size: 1 stuffed pepper: Calories 196, Total Fat 11g, Carbohydrates 24g, Protein 17g , Saturated Fat 3g, Trans Fat 0g
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