These Mexican stuffed peppers are the perfect weeknight dinner! Make them as spicy or mild as you like!
Are you curious about how the yard glacier is holding up? I hope you are! There is $200 on the line! I will write an update at the end of this post. Aren't I mean? Making you read through my loooong boring post first? Actually, the yard glacier, which is now just a dirty, disgusting pile of snow, is truly ugly and that is why it has been placed at the bottom.
Today and tomorrow are busy days for my boys and me. We are heading out of town early Thursday morning for a little vacation [insert excited squeal here]. Our boys get to spend a couple nights with my dad and stepmom in North Carolina while Dan and I attend a friend's wedding in South Carolina. I've never been to SC before! Any suggestions about what we should check out in the Charleston area?
As is the case before any vacation, I have a million things to accomplish before bedtime tomorrow night. I'm wishing I had more of these stuffed peppers leftover so we wouldn't need to think of something to make for dinner tonight. We ate every morsel in less than 24 hours. If you are looking for a healthy, spicy (or not--doesn't have to be), delicious dinner, you have found it!
Preheat your oven to 350 degrees F. Pour a half inch of water into the bottom of a 9x13 baking dish and set aside.
Using a sharp knife, cut a circle around the stems of 4 large (or 6 small) red or green bell peppers. Twist and remove the stems. With a knife or side of a spoon, remove the ribs and seeds from the insides of the peppers. Rinse out with water and set aside.
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
Add 1 to 2 finely chopped jalapeño peppers to the skillet. (Omit this step completely if you wish to avoid spice.)
Cook for 3 minutes, or until the peppers are soft and fragrant.
Add to the skillet:
1 cup cooked chicken, shredded
15-oz. can corn kernels, drained
14.5-oz. can diced tomatoes (use a flavored variety if you're feeling saucy)
15-oz. can black beans, drained
1 bunch green onions, sliced (white and light green parts only)
1/4 cup fresh cilantro, chopped
Juice from 1 lime
Salt and pepper, to taste
Cook the mixture over medium-low heat, stirring frequently, until heated through, about 5 minutes.
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes.
Sprinkle 1/2 cup shredded cheddar cheese (total) over the tops of the peppers and place back in the oven for an additional 3 to 5 minutes, or until the cheese is melted. Quite honestly, if you want to slim the recipe down, avoid the cheese altogether and it will be just as tasty. I added it simply to capture a prettier photo.
We LOVE these! Hoping you do, as well!