Ingredients
6 medium multicolored bell peppers
2 tablespoons extra-virgin olive oil, divided
1 pound ground chicken (light and dark meat)
2 tablespoons salt-free fajita seasoning, such as Mrs. Dash
½ teaspoon salt
1 ½ cups fresh corn kernels (from about 2 ears)
1 cup chopped red onion
1 (15 ounce) can low-sodium black beans, rinsed
1 (8.8-ounce) package precooked microwaveable brown rice or 1 1/2 cups cooked brown rice, heated
1 cup shredded pepper Jack cheese, divided
¾ cup coarsely chopped fresh cilantro leaves
Lime wedges for serving
Directions
Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Slice 1/2 inch from tops of peppers; remove and discard stems. Scoop out any ribs and seeds; chop the pepper tops and set aside. Place the peppers cut-side-down in the prepared dish. Bake until slightly tender, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, fajita seasoning and salt; cook, stirring often to crumble the chicken, until lightly browned and cooked through, about 8 minutes. Transfer to a medium bowl.
Return the skillet to medium-high heat (do not wipe it out); add the remaining 1 tablespoon oil. Add corn, onion and the chopped pepper tops; cook, stirring often, until the vegetables are softened, about 5 minutes. Add the vegetables to the chicken mixture. Add beans, rice, 1/2 cup cheese and half of the cilantro; stir to combine.
Flip the peppers cut-side up. Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them. Sprinkle with the remaining 1/2 cup cheese.
Bake until the peppers are tender, the filling is hot and the cheese is melted, about 20 minutes. Sprinkle with the remaining cilantro; serve with lime wedges, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
