Private Selection Roasted California Garlic Powder Description
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Ingredients: Dehydrated garlic.
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Southwest-Inspired Chicken Stuffed Peppers
[vc_row][vc_column][vc_column_text]Bring Southwest flavors to the dinner table with chicken stuffed peppers. Loaded with ground chicken and black beans, they’re a protein-packed meal that’ll satiate even the biggest appetite. Choose yellow peppers for a pop of bright color. You’ll find them delightfully sweet, making them a perfect vessel for the hearty, savory filling. The peppers are a complete meal on their own, but serve with a side dish for even more variety.
Southwest Inspired Chicken Stuffed Peppers
- 4 yellow bell peppers
- 1 Tbsp. extra virgin olive oil
- 1/2 yellow onion (diced)
- 2 garlic cloves (minced)
- 1/2 lb. lean ground chicken
- 1 cup frozen cauliflower rice
- 1/2 cup canned sweet corn
- 1/2 cup canned black beans (drained and rinsed)
- 4 oz. can of diced green chiles
- 1-1/2 tsp. garlic powder
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 cup chipotle sauce
- Salt (to taste)
- Pepper (to taste)
- 1 Tbsp. cilantro (chopped)
- Preheat oven to 375 degrees F.
- In large pan, head extra virgin olive oil on medium heat.
- Sauté onions approximately 5 minutes. Add garlic and cook for 1 minute.
- Add ground chicken to pan and sauté until cooked through, making sure to crumble with a spatula.
- Add cauliflower rice, corn, black beans and green chiles. Sauté a few minutes and season with garlic powder, chili powder, cumin and dried oregano.
- Stir in chipotle sauce and season with salt and pepper to taste.
- Remove from heat. Stir in cilantro and set aside to cool.
- To prepare peppers, cut off tops and discard. Scoop out seeds and membranes
- Fill each with chicken mixture and place in a baking dish cut side up.
- In baking dish, pour enough water to just fill the bottom of the dish. Cover with foil and bake 35 minutes. Remove foil and bake 5 minutes more.
- Serve hot.
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