SOUTHWEST STUFFED PEPPERS

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Serves 5
Prep Time: 10 minutes       Cook Time: 40 minutes

INGREDIENTS

2 cups cooked brown rice
5 medium bell peppers
1 medium yellow onion, chopped
2 cloves garlic, minced
2 Tbsp EVOO
5 cups diced chicken (rotisserie works well)
Low sodium taco seasoning
1 can Rotel tomatoes with green chiles
1 cup canned black beans, drained and rinsed
1 cup frozen corn
2/3 cup shredded cheddar cheese, optional
Greek yogurt, optional
Mexican style hot sauce, optional

INSTRUCTIONS

Preheat oven to 375 degrees. Slice peppers in half lengthwise and remove seeds. Place peppers skin side down in a large baking dish, set aside. In a skillet, cook onion in EVOO. Add Rotel, black beans, corn, chicken, rice and taco seasoning. Stir to combine and simmer until everything is hot. Fill each pepper with an equal amount of stuffing. Cover lightly with foil. Bake for 35 minutes or until peppers are tender, remove foil. If desired, top each pepper evenly with cheese.  Bake for 3 minutes or until cheese is melted. Remove from oven. Top with greek yogurt and hot sauce, if desired.

*Portion Fix container counts – 1 Red, 1 Green, 1 ½ Yellow per 1 whole pepper.