1 1/2cupscooked brown ricequinoa or cauliflower rice
1 1/4cupshredded cheeseMonterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)
Chopped fresh cilantro
Sour creamor plain Greek yogurt
Freshly squeezed lime juice
Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining 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 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
TO STORE: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator.
TO REHEAT: Reheat gently in the microwave or oven. If you plan to microwave the peppers, cut the peppers into a few pieces first so that they warm evenly.
TO MAKE AHEAD: Before filling the peppers, make sure to let the chicken/rice mixture cool completely. Prepare the Mexican Stuffed Peppers, cover, and refrigerate them for up to 24 hours before baking. Refrigerated peppers may require an extra 5-10 minutes of baking time time.