• 12 fresh peppers, any color (or 6 very large cut in half lengthwise)
  • 1 1/2 pounds chicken breast, cut into small cubes
  • 1 tsp chipotle chili powder
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 2 jalapeno peppers, chopped
  • 1/2 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/2 cup banana peppers, diced
  • 1 can fire roasted tomatoes
  • 1 can black beans, rinsed and drained
  • 1 16 oz package frozen corn
  • 1 pkg frozen chopped spinach
  • 2 cups low sodium chicken broth
  • 1 cup cooked brown rice
  • 8 oz. pkg shredded reduced fat cheddar cheese (optional)

  • Spices:
  • 2 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chipotle chili powder


Yield: 12 (one full small pepper or half large pepper per serving)

Prepare peppers:  For smaller peppers, cut off top and clean out ribs and seeds. For larger peppers, slice lengthwise and clean out ribs and seeds. Place in baking dish with open end facing up.

Cook brown rice as directed on package and set aside.

Preheat oven to 375 degrees.

Heat olive oil in a large skillet on medium heat. Place chicken into a bowl and sprinkle with chipotle chili powder and sea salt. Mix well to coat. Then brown chicken in skillet, turning often, for about 5 minutes. Remove chicken from skillet and set aside.

Add onions, celery, jalapeno peppers, and banana peppers to the skillet and sauté until softened. 

Add tomatoes, beans, corn, spinach, and chicken broth into skillet. Stir well. Add in cooked rice, cooked chicken, and all the spices. Stir well and let simmer on low, covered, for about 20 minutes. 

Fill peppers to overflowing with filling and bake for 45 minutes, or until peppers have softened. 

If using, add cheese over top of peppers at end of baking until just melted.