Chicken and Black Bean Stuffed Peppers

Ingredients

• 2 large Bell peppers
• 12 oz oz Chicken thighs
• 1 can (15 oz) Canned black beans
• 1 can (14.5 oz), drained Canned diced tomatoes
• 1/2, diced Yellow onion
• 2 cloves, minced Garlic
• 4 oz, shredded Cheddar cheese
• 1 tablespoon tablespoon Avocado oil
• 1 teaspoon teaspoon Ground cumin
• 1 teaspoon teaspoon Chili powder
• 1/2 teaspoon teaspoon Dried oregano
• 1/2 teaspoon teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place cut-side up in a baking dish.

3. 3

   Heat the avocado oil in a skillet over medium heat. Season the chicken thighs with cumin, chili powder, oregano, and salt, then cook 5-6 minutes per side until browned and cooked through. Shred with two forks.

4. 4

   In the same skillet, sauté the onion and garlic for 3 minutes until soft. Stir in the drained black beans and diced tomatoes and cook 3 more minutes.

5. 5

   Fold the shredded chicken into the bean-tomato mixture and spoon it into the pepper halves.

6. 6

   Top each pepper with shredded cheddar cheese.

7. 7

   Bake for 20 minutes until the peppers are tender and the cheese is melted and bubbling.

8. 8

   Scatter with fresh cilantro and serve hot.