Salsa-Stuffed Bell Peppers

Ingredients

Spice Blend

• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Filling

• 2 1/2 cups cooked brown rice
• 1 cup cooked chicken
• 3/4 cup salsa
• 1/2 cup rinsed and drained canned black bean
• 1/2 cup corn
• 1/2 cup shredded monterey jack cheese
• 1/2 cup thinly sliced green onion

Sauce

• 3/4 cup light sour cream
• 1-2 tablespoon finely chopped chipotle chile in adobo
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly coat a 13x9 inch pan with nonstick spray.Set aside.

3. 3

   Place bell pepper in a small dish, cut side up.

4. 4

   Add about 1/4" of water to pan, cover, and microwave on high until peppers begin to soften, about 3 minutes. Don't overcook.

5. 5

   Remove pan, turn peppers upside down and shake out excess water.

6. 6

   Place peppers cut side up in the prepared pan.

7. 7

   Stir the spice blend ingredients in a medium bowl.

8. 8

   Stir the filling ingredients together in another bowl.

9. 9

   Add the mixed spiced ingredients to the mixed filling ingredients and stir well.

10. 10

    Mound the filling in the peppers, pressing down lightly and rounding the top.

11. 11

    Bake, uncovered, until filling is hot and peppers are tender, about 30 minutes.

12. 12

    Meanwhile, stir the sauce ingredients together. Drizzle over hot peppers when done.