SALSA-STUFFED BELL PEPPERS

Salsa-Stuffed Bell Peppers image

Provided by beckerd

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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3 large red bell peppers, cut in half lengthwise and seeds removed
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups cooked brown rice (I prefer mexican or spanish rice)
1 cup cooked chicken (spice up the chicken with taco seasonings)
3/4 cup salsa
1/2 cup rinsed and drained canned black beans
1/2 cup corn
1/2 cup shredded monterey jack cheese
1/2 cup thinly sliced green onion
3/4 cup light sour cream
1 -2 tablespoon finely chopped chipotle chile in adobo
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees.
Lightly coat a 13x9 inch pan with nonstick spray.Set aside.
Place bell pepper in a small dish, cut side up.
Add about 1/4" of water to pan, cover, and microwave on high until peppers begin to soften, about 3 minutes. Don't overcook.
Remove pan, turn peppers upside down and shake out excess water.
Place peppers cut side up in the prepared pan.
Stir the spice blend ingredients in a medium bowl.
Stir the filling ingredients together in another bowl.
Add the mixed spiced ingredients to the mixed filling ingredients and stir well.
Mound the filling in the peppers, pressing down lightly and rounding the top.
Bake, uncovered, until filling is hot and peppers are tender, about 30 minutes.
Meanwhile, stir the sauce ingredients together. Drizzle over hot peppers when done.
Note: Spice up your rice and chicken before adding it to the rest of the ingredients. Otherwise,it will be kind of bland. I prefer this dish with spanish or mexican rice. For the chicken, I cook it with taco seasonings from a pouch before assembling this dish.