Blast Of Color Mexican Stuffed Bell Peppers

Ingredients

– 4 large bell pepper, halved and seeded

– 1 cup black beans, rinsed and drained

– 2 cups rotisserie chicken breast, chopped into small sized pieces

– 2 tablespoons fire roasted diced green chile

– 2 teaspoons chili seasoning

– 1 cup brown rice, cooked according to package directions

– 1 cup frozen corn kernels

– crushed garlic

– 4 tablespoons low fat cheddar cheese, shredded

– 1/4 cup red onion, diced into small pieces

– 1 large roma tomato, seeded and chopped

– 4 tablespoons light sour cream

 

Preparation

Preheat oven to 400 degrees.

 

Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.Line a baking dish with foil and spray with cooking spray.Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.Top each pepper with 1/2 tablespoon of cheese.

 

Bake for 30 40 minutes until pepper is just tender.Top with 1/2 tablespoon sour cream.