If you've read my blog for any length of time you know that I have a small (ok MEGA) love for Mexican food. Seriously, I think I have a problem. Just because we're eating healthy and following the Trim Healthy Mama way of eating, doesn't mean we need to give up our Mexican delicacies.
This recipe was inspire by another Mexican recipe I created (there's a shocker), Zesty Salsa Chicken and Black Bean Casserole. My family absolutely gobbles this recipe up but I get bored easily and wanted to recreate it another way. Enter Mexican Stuffed Peppers. The recipes are similar but the stuffed peppers have some fun extras added in.
This is a larger recipe, it makes 10-12 stuffed peppers, so if you have a smaller family feel free to cut it in half. It was perfect for my of 6. We had 3 leftover which we will eat tomorrow for lunch! Mmmm....I can't wait.
Mexican Stuffed Peppers (E) Makes 10-12 Stuffed Peppers
- Mix rice and stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.
- Pre-heat oven to 375 degrees and lightly grease a 11x17 pan.
- Heat olive oil in a skillet over medium heat. Add onion, green peppers, carrots and green chilies to the pan and sauté until the onion is tender. Add in the chicken, salsa, enchilada sauce and spices. Stir to combine. Turn off the heat and add the cooked rice and beans to the mixture. Stir and make sure it is completely combined. Adjust seasoning if needed.
- Rinse and dry the green peppers. Cut off the top stem portion of the pepper so it is now open like a cup. Clean out any seeds or white membrane to allow for maximum stuffing.
- Scoop chicken and bean mixture into the peppers and line them in the pan close to each other, but not touching.
- Cover with tin foil and bake for 35 minutes.
- Remove the foil. Sprinkle the top of each pepper with a pinch of mozzarella cheese. Bake for an additional 15 minutes, until the cheese is melted.
- Remove from the oven and let the peppers sit for 5 minutes before serving.