Chicken Stuffed Peppers
Ingredients:
- grapeseed oil - 1/3 cup
- lime juice - 1 T
- cumin - 1 tsp
- chili pepper seasoning - 1/2 tsp
- salt - to desired taste
- garlic, grated - 2 cloves
- chicken breasts - 2
- bell peppers (green, red, yellow or orange) - 3
- chopped onion - 1/2 cup
- tomato, chopped - 1
- uncooked Spanish rice - 5 ounces
- minced cilantro - 1 tsp
- Mexican cheese - 6 - 8 T
Instructions:
Prepare marinade - in a bowl, whisk together oil, lime juice, cumin, seasoning, salt and garlic, mix well. Add chicken, let marinade for 15 - 20 minutes.
On medium heat, preheat a cast iron skillet. Add chicken and marinade to skillet, cook chicken on both sides until fully done.
While chicken is cooking, prepare Spanish rice per package directions; set aside. Dice cooked chicken.
Add onions and tomato to the same skillet, sauté.
In a large bowl, combine rice, chicken, cilantro, onions and tomato (including leftover marinade from the skillet); mix well. If needed add more salt.
Cut bell peppers in half, (lengthwise) remove the seeds and membrane and wash.
Lay the bell pepper halves in the skillet, fill them with chicken mixture.
Sprinkle 1 - 2 T cheese on top. Place skillet in a preheated 375 degree oven for 15 - 20 minutes, until the peppers are cooked to desired doneness.
