Chicken Fajita Stuffed Peppers Recipe

Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees F and begin making filling and boiling peppers.

Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil for 4 to 5 minutes (fully immersing in the water), just until tender. Drain well and align in baking pans, set aside.

Heat 1 tablespoon of oil in a large and deep skillet over medium-high heat. Add onions and saute until golden for about 5 minutes, then add garlic and saute for 30 seconds longer, transfer onion mixture to a plate.

Add remaining oil skillet, and add chicken, sprinkle with ½ teaspoon of chili powder, ½ teaspoon of cumin, paprika, and season with salt and pepper.

Cook for 5 minutes, stirring occasionally, until cooked through. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining chili powder, cumin, cilantro, lime juice, and season with salt and pepper to taste. Cook just until heated through.

Add a heaping ½ cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach ⅛-inch in height (careful not to pour it in peppers).

Cover baking dishes with foil and bake for 30 to 35 minutes, until peppers are soft.

Remove from oven, sprinkle tops evenly with cheese then return to oven to bake for 3 minutes longer until cheese has melted.

Serve warm topped with more cilantro, sour cream and hot sauce if desired.