Name: Mexican-Style Chicken-Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Vegetable oil - 1 tablespoon; Onion, chopped - 1 medium; Skinless, boneless chicken breasts, cut into bite-sized pieces - 3 (5 ounce); Water - ¼ cup; Chili powder - 3 tablespoons; Garlic, chopped - 4 cloves; Salt - 2 teaspoons; Ground cumin, or to taste - 1 pinch; Crushed red pepper, or to taste - 1 pinch; Cooked rice - 1 cup; Black beans, rinsed and drained - ½ cup; Green bell peppers, halved lengthwise and seeded - 4 large; Crushed tomatoes - 1 ½ (28 ounce) cans; Shredded Mexican cheese blend - 1 (8 ounce) package; Avocado, sliced, or to taste - 1 medium; Sour cream, or to taste - ¼ cup

Ingredients for - Mexican-Style Chicken-Stuffed Peppers

1. Butter 1 tablespoon

2. Vegetable oil 1 tablespoon

3. Onion, chopped 1 medium

4. Skinless, boneless chicken breasts, cut into bite-sized pieces 3 (5 ounce)

5. Water ¼ cup

6. Chili powder 3 tablespoons

7. Garlic, chopped 4 cloves

8. Salt 2 teaspoons

9. Ground cumin, or to taste 1 pinch

10. Crushed red pepper, or to taste 1 pinch

11. Cooked rice 1 cup

12. Black beans, rinsed and drained ½ cup

13. Green bell peppers, halved lengthwise and seeded 4 large

14. Crushed tomatoes 1 ½ (28 ounce) cans

15. Shredded Mexican cheese blend 1 (8 ounce) package

16. Avocado, sliced, or to taste 1 medium

17. Sour cream, or to taste ¼ cup

How to cook deliciously - Mexican-Style Chicken-Stuffed Peppers

1 . Stage

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

2 . Stage

Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.

3 . Stage

Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.

4 . Stage

Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.