4-5Sweet Peppers You could use red, green, yellow or orange!
15OuncesBlack Beans, Rinsed and drained
1Sweet Onion, Diced
Cilantro Rice
2CupsCauliflower RiceFresh or frozen will work!
1 + ½Cups WaterYou can sub with coconut milk for a creamier texture.
½CupUncooked Basmati Rice
2TablespoonsChopped Cilantro
Chipotle Chicken
1 + ½PoundsChicken Breast
1TablespoonChipotle Hot SauceYou could use any kind of hot sauce!
1TablespoonAvocado OilCoconut Oil or Olive Oil will work too!
½TeaspoonSalt
Instructions
Marinating Chipotle Chicken
Start by adding the chicken into a glass mixing bowl. Pour over chipotle sauce, avocado oil, and salt. Stir until it's evenly coated. Cover the bowl, and refrigerate until you're ready to grill!
Cilantro Rice
Add water into a medium sized sauce pan. Cover, and turn on high until it begins to boil. Once it's boiling, stir in the cilantro, salt, basmati rice, and cauliflower rice. Turn the temperature down to low, cover it and let simmer until the water has been absorbed. (Keep an eye on it for a few minutes to make sure it doesn't bubble over!)
Making the Pepper Filling
Place your non-stick frying pan on the stovetop. Turn to medium/high heat, and add about a tablespoon of oil. (Avocado, Coconut, or Olive Oil will work!)
Once the pan has warmed up, add the onions. Stir around until they start to caramelize. (They'll turn a light golden color.) Then stir in the rinsed black beans, and turn the temperature off.
When the rice is light and fluffy, stir it into the bean and onion mixture.
Prepping Peppers
To prep peppers, carefully slice them the long way. Clean out the seeds, and remove any of the white pieces. Place them on a baking sheet or large platter.
To stuff peppers, use a tablespoon to carefully spoon in the rice and bean mixture. Press it in until it's even with the top of the pepper. If you overstuff them, it will fall into the grill.
Grilling
Once your grill is at about 375-400 degrees, gently place the peppers and chicken on. The chicken should cook about 5-10 minutes on each side - depending on how big they are. (Strips cook very quickly!)
When you see black grill marks on the bottom of the stuffed peppers, carefully remove them from the grill. Place them onto a large serving platter or baking sheet. Serve hot!
Notes
Frequently Asked Questions
Can I make this recipe Vegan?Yes, absolutely! I keep the chicken on the side so it's an easy vegan/vegetarian swap. The pepper filling is completely plant based!
How can I make this Paleo and Whole30 friendly?If you're grain-free, Paleo, or doing Whole30, you can use 100% cauliflower rice. Skip the simmering step, and just add about 4 cups of cauliflower rice to the black beans and onions! (Don't forget the cilantro too!)
What should I top my peppers with?They're great with extra cilantro, chipotle hot sauce, and a dollop of guacamole or avocado!
Can I bake the peppers instead of grilling them?Yes! You can bake the peppers for about 15-20 minutes at 375 degrees. I wouldn't recommend baking the chicken, but you can cook it right in the frying pan until it's golden brown!
Helpful Tips
Don't forget to add salt and pepper to the rice mixture! It will help to bring out the flavor.
If you love a little extra spice, stir in some chipotle sauce before stuffing the peppers! You can also drizzle some on top before serving.
When transferring the peppers on and off the grill, use large tongs. When you remove the peppers from the grill, they will be very soft - don't squeeze too hard or the filling will spill out!
How to store leftovers
Leftovers can be stored in a covered container for up to five days in the refrigerator. (I like using glass containers.) You can also freeze leftover stuffed peppers and chicken! To re-heat just pop them in the oven until they're warm.