Salsa & Rice Stuffed Peppers

Name: Salsa & Rice Stuffed Peppers Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 12
Ingredients: 12 Medium Red Bell Peppers; 3 C. Long Grain Rice Cooked; 5 Boneless/Skinless Chicken Thighs; 2 Cans Black Beans Rinsed; 2 Cans Chicken Broth; 4 Medium Tomatoes; 3 Cloves Garlic Finely Chopped; 2 Jalapeno Peppers Finely Chopped Whole Pepper; 1 Red Onion Small Finely Chopped; 1 Bunch Green Onion Trimmed Chopped; 1 Lime Juiced; 2 Tbsp Kosher Salt Divided; 1.5 Tbsp Dried Cilantro; 1 Tbsp Dried Oregano Divided; 2 tsp Freshly Ground Black Pepper Divided; 1.5 tsp Ground Cumin; 1 tsp Garlic Powder

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 12

Ingredients

12 Medium Red Bell Peppers3 C. Long Grain Rice, Cooked5 Boneless/Skinless Chicken Thighs2 Cans Black Beans, Rinsed2 Cans Chicken Broth4 Medium Tomatoes3 Cloves Garlic, Finely Chopped2 Jalapeno Peppers, Finely Chopped, Whole Pepper 1 Red Onion, Small, Finely Chopped1 Bunch Green Onion, Trimmed, Chopped1 Lime, Juiced2 Tbsp Kosher Salt, Divided1.5 Tbsp Dried Cilantro1 Tbsp Dried Oregano, Divided2 tsp Freshly Ground Black Pepper, Divided1.5 tsp Ground Cumin1 tsp Garlic Powder

Directions

Rice -
Bring 3.5 Cups Chicken Broth, 1.5 tsp Ground Cumin, 1 tsp Garlic Powder and 1 tsp Dried Oregano to a boil.
Add 1.5 Cups uncooked Jasmine Rice, stir and bring back to a boil. Cover and turn off burner, let stand until rice is done.

Chicken - Brown 5 Boneless/Skinless Chicken Thighs in 1 Tbsp Olive Oil, season with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Let cool then dice fine.

Peppers - Cut off tops, set aside. Cut only enough of the bottoms so they will stand in a glass baking dish, set aside. Remove seeds and ribs.

Salsa -
Finely Chop 1 Small Red Onion, Green Onion, Tomatoes, Jalapenos and Red Pepper tops and bottoms.

In a Large Bowl add Salsa ingredients, 2 cans of rinsed Black Beans, 1.5 Tbsp Dried Cilantro, 2 tsp Dried Oregano, 1 tsp Freshly Ground Black Pepper. Mix thoroughly, let stand about 10 minutes in a cool place. Add juice of 1 Lime, mix thoroughly, let stand about 10 minutes in cool place. Add diced Chicken Thigh, mix thoroughly, let stand about 10 minutes in cool place. Add Jasmine Rice, mix thoroughly, keep cool.

Heat oven to 350.

Using two glass baking dishes, stand 12 Red Bell Peppers and spoon in Salsa/Rice/Bean mixture. Do not over pack. Cover with foil, making a tented seal.

Bake at 350 for 1 hour or until peppers are soft and stuffing is heated through well.

Serving Size: Makes 12 Stuffed Peppers

Number of Servings: 12

Recipe submitted by SparkPeople user DB81024.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving