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Ingredients
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1 tablespoon butter
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1 tablespoon vegetable oil
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1 medium onion, chopped
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3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
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¼ cup water
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3 tablespoons chili powder
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4 cloves garlic, chopped
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2 teaspoons salt
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1 pinch ground cumin, or to taste
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1 pinch crushed red pepper, or to taste
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1 cup cooked rice
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½ cup black beans, rinsed and drained
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4 large green bell peppers, halved lengthwise and seeded
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1 ½ (28 ounce) cans crushed tomatoes
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1 (8 ounce) package shredded Mexican cheese blend
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1 medium avocado, sliced, or to taste
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¼ cup sour cream, or to taste
Directions
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Preheat the oven to 385 degrees F (200 degrees C).
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Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
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Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
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Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.
Cook's Note:
For vegetarians, the chicken may be omitted or it can be replaced with more rice and beans.
Nutrition Facts (per serving)
745 | Calories |
40g | Fat |
59g | Carbs |
47g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 745 | |
% Daily Value * | |
Total Fat 40g | 51% |
Saturated Fat 19g | 97% |
Cholesterol 129mg | 43% |
Sodium 2258mg | 98% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 17g | 59% |
Total Sugars 6g | |
Protein 47g | 93% |
Vitamin C 172mg | 191% |
Calcium 563mg | 43% |
Iron 8mg | 42% |
Potassium 1924mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.