Taco Stuffed Peppers

Ingredients:

• 1 boneless skinless chicken breast, pounded to 1-inch thick
• 2 limes, juiced
• 3 Tbsp olive oil
• Taco seasoning blend, divided
• Salt & pepper, to taste
• 4 bell peppers, sliced lengthwise, seeded
• 1 small yellow onion, chopped
• 5 cloves garlic, chopped
• 1 cup tomatoes, chopped
• 1 cup cooked rice
• 1 cup cooked black beans
• ¼ cup cilantro, chopped
• 1 cup shredded mozzarella cheese

Taco Seasoning Blend

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp onion powder
• ½ tsp cumin

Instructions:

1. Marinate the chicken in the juice of 1 lime, 1 Tbsp olive oil, 2 tsp of the taco seasoning blend, and a pinch of salt and pepper for at least 1 hour, or up to overnight.
2. Preheat the oven to 425°F, and line a rimmed baking sheet with parchment or foil.
3. Brush the bell peppers with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 minutes. Remove and set aside.
4. In a large skillet, heat a drizzle of olive oil over medium high. Cook chicken until done, about 5-6 minutes per side. Shred with a fork when cool enough to handle.
5. Wipe out the skillet, add the remaining oil, and cook onion until translucent and beginning to become tender, about 3-4 minutes. Add garlic, and cook until fragrant, another minute.
6. Stir tomatoes, rice, beans, shredded chicken, cilantro, and remaining taco seasoning into the onion mixture. Season to taste with salt and pepper. Cook until heated through, about 3 more minutes.
7. Stuff peppers with chicken and rice mixture. Sprinkle with cheese. Roast in the preheated oven for 12 minutes, or until the cheese is melted and bubbly. 

Serves 4 as a meal, or 8 as a side.