🍽️

BBQ Chicken and Rice Stuffed Peppers

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🐔 Make extra chicken when making these stuffed peppers or for the lunch salads. Set aside about half and refrigerate.
  • Make sure to save the rest of the corn and beans to use in the Southwest salads.

Ingredients:

  • 3/4 lbs chicken breast
  • About 1 cup BBQ sauce (use your favorite)
  • 2 bell peppers
  • 1/2 cup of brown rice, or your favorite rice
  • 1/4 can black beans
  • 1/4 can corn
  • 1 lime, 1/2 juiced, 1/2 quartered for serving
  • 4 tbsp cilantro, chopped (save some for serving)
  • 3/4 cup mexican blend cheese

Directions:

  1. 🔪 Chicken (if you have a sous vide machine - find directions here)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper.
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
    5. Put chicken in a bowl and slowly add desired amount of BBQ sauce, lightly tossing.
    6. If you’re making extra for lunch salads, set about half aside and refrigerate until you’re ready to build your salad(s).
  2. 🔪 Cook Rice (Can be done up to 3 days ahead)
    1. Cook rice according to package instructions.
    2. If not serving right away, let it cool and store in the refrigerator.
    3. No need to reheat before mixing with the rest of the ingredients.
  3. 🔪 Veg Prep (can be done up to 3 days ahead).
    1. Drain and dry beans and corn (between 2 paper towels).
  4. Peppers
    1. Set the oven to broil.
    2. Cut peppers in half (stem to bottom) and remove seeds and place on a sheet pan, skin side up.
    3. Roast peppers for about 5-10 minutes, or just until peppers start to soften and brown a bit.
    4. Remove and set aside.
    5. Set oven to 350 degrees.
  5. Stuff Peppers
    1. Mix together chicken, beans, corn, rice, half of the cheese, and 1/2 of cilantro in a bowl.
    2. Squeeze lime and season with salt and pepper.
    3. Stuff peppers by scooping in the rice mixture tightly.
  6. Roast Peppers
    1. Place stuffed peppers on a sheet pan and set it in the oven to roast for 15-20. It’s ok if the oven hasn’t completely come down to temp.
    2. For the last 5 minutes, sprinkle the peppers with the remaining cheese.
    3. Cheese should be melted and bubbly.
  7. Serve
    1. With more BBQ sauce and/or your favorite hot sauce, top with cilantro, and a lime quarter.