These were sooo good! I used leftover cilantro lime rice and some of the best green salsa I've ever had from a local restaurant. We'll be having these again the next time we have leftover cilantro lime rice!
mexican stuffed peppers (me!)
3 large green bell peppers (or whichever color bell peppers you prefer)
1 pound ground chicken
2 teaspoons taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups cooked cilantro lime rice (see recipe on this blog)- I used leftovers
1 cup mild green salsa (you could use your favorite green enchilada sauce)
handful of shredded mozzarella cheese
handful of shredded cheddar cheese
Preheat oven to 375 degrees.
Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half form top top bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
Spray skillet with nonstick cooking spray and heat to medium high. Add the chicken, taco seasoning, garlic powder and salt. Cook, breaking apart the meat, until the chicken is browned and cooked through. Stir in the rice and salsa. Heat through. Take off the heat then add the shredded mozzarella. Stir until combined. Mound the filling inside of the peppers, then top with the shredded cheddar cheese.
Pour a bit of water into the pan with the peppers- just enough to barely cover the bottom of the pan. Bake uncovered for 30-35 minutes, until the peppers are tender and the cheese is melted. Serve hot.
