Ingredients
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3 green bell peppers
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2 tablespoons olive oil
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1 cup onion, chopped
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1 cup red bell pepper, chopped
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1 1/4 lbs ground chicken
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2 tablespoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cumin
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1 (15 ounce) can small white beans, rinsed and drained
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1/2 cup barbecue sauce
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2 tablespoons tomato paste
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1/2 cup cheddar cheese, shredded
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1/2 cup sour cream
Instructions
- Heat oven to 350°F.
- Slice peppers lengthwise and clean out seeds.
- In a large skillet heat oil over medium-high heat.
- Add onion, cook and stir about 3 minutes.
- Add red pepper, cook and stir about 2 minutes.
- Add ground chicken, cook, stirring occasionally, until no longer pink.
- Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
- Mash half the beans coarsely.
- Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
- Fill each pepper with the mixture and top with cheese.
- Bake peppers until heated, about 10 minutes. Garnish with sour cream.