Stuffed Mexican Peppers

My husband I like anything Mexican…. so I tried making stuffed peppers for the first time a week ago.  Making them again tonight already!  A little bit of prep, but you can prep them a day or two before you eat them and then bake and serve alone or with salad… enjoy!

20160311_171807Cut the top off of 6 Peppers.  Pull out or cut out the white ribbing inside and rinse out the pepper seeds. Turn upside down to dry

In a skillet pan use 1 tsp. Coconut oil to treat the frying pan (I melt it and use a paper towel to wipe it around).

Dice into small pieces and then Sauté: 1 or 2 Chicken Breasts and 1 Turkey sausage saute until cooked.

In a separate pot cook 1 1/2 cups rice or I used”Blue Menu 5 grain blend” in broth until cooked (follow package instructions).

Mix Rice or Grain blend 20160311_172806into chicken and add 1 cup of diced cherry tomatoes, 1 cup black beans, 1 cup corn niblets, a handful of spinach leaves, 1 cup salsa and add seasoning (I used 1 Tbsp Chili Powder, 1/2 tsp garlic, 1/2 tsp cumin 1 tsp of chili peppers and salt and pepper to taste.

Mix all ingredients well in pan and then spoon into peppers.  Peppers should be placed in a glass oven proof dish.  Top with shredded cheese and cover with foil.

Bake at 375 degrees for 30-40 minutes (depends on size of peppers).  Serve with Guacamole or Sour cream or just on their own.  Enjoy!