Chicken-Filled Peppers, Mexican Inspired

1. 1

   Preheat the oven to 385 degrees F (200 degrees C).

2. 2

   Heat butter and oil in a frying pan over medium-high heat.

3. 3

   Sauté the onion in the hot pan until soft, about 5 minutes.

4. 4

   Add the chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes.

5. 5

   Reduce heat to medium, and add water and chili powder.

6. 6

   Stir in the garlic, salt, cumin, and red pepper; let cook for 5 minutes.

7. 7

   Add the rice and black beans.

8. 8

   Transfer the chicken mixture to a bowl.

9. 9

   Pour most of the crushed tomatoes into a large baking pan so the layer is 1 inch deep.

10. 10

    Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place them open-side up in the tomatoes.

11. 11

    Pour the remaining crushed tomatoes over the peppers so they are just covered.

12. 12

    Sprinkle with Mexican cheese, and cover the pan.

13. 13

    Bake in the preheated oven until the peppers are soft, about 50 minutes.

14. 14

    Serve hot with avocado and sour cream to garnish.

• Calories 1187.66 kcal High
• Protein 43.61 g Good Source
• Carbs 146.41 g Moderate
• Total Fat 54.07 g High
• Saturated Fat 18.07 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 84.51 mg High
• Sodium 1393.7 mg High
• Fiber 28.39 g Good Source
• Sugar 40.1 g High
• Added Sugar 1.9 g Low Source
• Calcium 685.29 mg Good Source
• Iron 12.15 mg Good Source
• Potassium 3607.69 mg Good Source
• Vitamin A 779.17 mcg_rae Good Source
• Vitamin C 69.07 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅