Entree: United States – Southwestern United States (Tex-Mex influence) – Mexican-Style Stuffed Bell Peppers with Chicken and Brown Rice

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken breasts, cooked and shredded (approx. 2 breasts)
- 4 large bell peppers (any color), about 6–8 oz (170–225 g) each, tops removed and seeded
- 1 cup (185 g) cooked brown rice
- 2 tbsp (30 ml) olive oil
- 1 medium onion, about 6 oz (170 g), chopped
- 1 medium zucchini, about 7 oz (200 g), diced
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato sauce
- 1 cup (30 g) fresh spinach, chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) chili powder
- Salt to taste
- Freshly ground black pepper to taste
- 1 ripe avocado, sliced, for serving

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish and arrange the hollowed bell peppers upright.
2. In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, 4 minutes; add garlic and cook 30 seconds.
3. Add the diced zucchini and cook 3–4 minutes until slightly softened. Stir in the chopped spinach and cook until wilted.
4. In a large bowl combine the cooked shredded chicken, cooked brown rice, sautéed vegetables, tomato sauce, cumin, and chili powder; season with salt and pepper.
5. Spoon the chicken and rice mixture evenly into the prepared bell peppers, pressing lightly to pack.
6. Cover the baking dish with foil and bake 25–30 minutes until peppers are tender and filling is heated through.
7. Remove foil and bake an additional 5 minutes if a lightly browned top is desired. Serve stuffed peppers with sliced avocado on the side.