Chicken and Black Bean Stuffed Peppers with Melted Cheddar

Ingredients

• 0.75 lb Chicken thighs
• 2 whole Bell peppers
• 1 cup Canned black beans
• 0.5 cup Basmati rice
• 4 oz Cheddar cheese
• 0.5 whole Yellow onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tbsp Avocado oil
• 0.25 cup Fresh cilantro
• 1 whole Lime
• 0.5 tsp Salt

Instructions

1. 1

   Cook the basmati rice and set aside.

2. 2

   Season chicken thighs with ground cumin, smoked paprika, and salt; sear in avocado oil over medium-high heat until cooked through, about 12 minutes, then shred.

3. 3

   Sauté diced yellow onion and garlic in the same pan, then stir in canned black beans, shredded chicken, and cooked rice.

4. 4

   Halve the bell peppers lengthwise, remove seeds, and fill with the chicken mixture.

5. 5

   Top with shredded cheddar cheese and bake at 400°F for 15 minutes until melted and bubbling.

6. 6

   Finish with chopped fresh cilantro and a squeeze of lime.