Mexican

Salsa and Rice Stuffed Peppers takes 60 minutes to prepare.

Salsa and Rice Stuffed Peppers takes 60 minutes to cook.

Salsa and Rice Stuffed Peppers makes 12 servings.

The ingredients for Salsa and Rice Stuffed Peppers are:

12 Medium Red Bell Peppers
3 C. Long Grain Rice, Cooked
5 Boneless/Skinless Chicken Thighs
2 Cans Black Beans, Rinsed
2 Cans Chicken Broth
4 Medium Tomatoes
3 Cloves Garlic, Finely Chopped
2 Jalapeno Peppers, Finely Chopped, Whole Pepper
1 Red Onion, Small, Finely Chopped
1 Bunch Green Onion, Trimmed, Chopped
1 Lime, Juiced
2 Tbsp Kosher Salt, Divided
1.5 Tbsp Dried Cilantro
1 Tbsp Dried Oregano, Divided
2 tsp Freshly Ground Black Pepper, Divided
1.5 tsp Ground Cumin
1 tsp Garlic Powder

Here is how you make Salsa and Rice Stuffed Peppers:

Rice - Bring 3.5 Cups Chicken Broth, 1.5 tsp Ground Cumin, 1 tsp Garlic Powder and 1 tsp Dried Oregano to a boil.Add 1.5 Cups uncooked Jasmine Rice, stir and bring back to a boil. Cover and turn off burner, let stand until rice is done. Chicken - Brown 5 Boneless/Skinless Chicken Thighs in 1 Tbsp Olive Oil, season with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Let cool then dice fine.Peppers - Cut off tops, set aside. Cut only enough of the bottoms so they will stand in a glass baking dish, set aside. Remove seeds and ribs.Salsa -Finely Chop 1 Small Red Onion, Green Onion, Tomatoes, Jalapenos and Red Pepper tops and bottoms. In a Large Bowl add Salsa ingredients, 2 cans of rinsed Black Beans, 1.5 Tbsp Dried Cilantro, 2 tsp Dried Oregano, 1 tsp Freshly Ground Black Pepper. Mix thoroughly, let stand about 10 minutes in a cool place. Add juice of 1 Lime, mix thoroughly, let stand about 10 minutes in cool place. Add diced Chicken Thigh, mix thoroughly, let stand about 10 minutes in cool place. Add Jasmine Rice, mix thoroughly, keep cool.Heat oven to 350.Using two glass baking dishes, stand 12 Red Bell Peppers and spoon in Salsa/Rice/Bean mixture. Do not over pack. Cover with foil, making a tented seal.Bake at 350 for 1 hour or until peppers are soft and stuffing is heated through well. Serving Size: Makes 12 Stuffed PeppersNumber of Servings: 12Recipe submitted by SparkPeople user DB81024.

The nutritional information for Salsa and Rice Stuffed Peppers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 199.0

• Total Fat: 3.4 g
• Cholesterol: 23.9 mg
• Sodium: 1,626.7 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 6.3 g
• Protein: 11.4 g

Salsa and Rice Stuffed Peppers is Mexican cuisine.

The dietary needs meet for Salsa and Rice Stuffed Peppers is Low Fat