Spicy Chipotle Chicken and Black Bean Stuffed Bell Peppers

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and slice four large bell peppers in half lengthwise, removing the seeds and membranes.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté one medium diced onion for 3 minutes until softened.

3. 3

   Add two minced garlic cloves, 1 teaspoon of cumin, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet, cooking for 1 minute until fragrant.

4. 4

   Stir in two large chopped chicken breasts, two chipotle peppers in adobo sauce, 1 tablespoon of adobo sauce, one 14.5 oz can of crushed tomatoes, and 0.5 cup of chicken broth, simmering for 10-12 minutes until the chicken is cooked through and easily shredded.

5. 5

   Remove the chicken from the skillet, shred it, and return it to the pan with one 15 oz can of rinsed and drained black beans and 0.25 cup of fresh chopped cilantro, mixing well.

6. 6

   Evenly spoon the chicken and black bean mixture into the halved bell peppers and place them in a baking dish.

7. 7

   Bake the stuffed bell peppers for 25 minutes, then sprinkle 0.75 cup of shredded Monterey Jack cheese over the top and bake for an additional 10 minutes, or until the cheese is melted and bubbly.