Mostly our weekends have been spent at Feises (Irish dance competitions) but now our son had his First Lego League competition this past weekend in Grand Rapids, MI. We knew nothing about First Lego League. We knew that he was a programmer but beyond that nothing. We learned quite a bit this weekend. I have a feeling that this will not be our last competition for him.
Though his team came in 12th in the Table Competition he learned quite a bit. That was the goal of this competition just get your two programs to work. I think all of the kids accomplished this.
But, for dinner last night I was looking for something relatively healthy (or in my case isn’t deep-fried). I thought of making a taco stuffed pepper but when I realized I had chicken to cook it became a chicken fajita stuffed pepper. My motto, that I share with Tim Gunn, “Make it work!”
This was an awesome meal. It was flavorful, filling and it felt like we were eating something almost healthy. Everyone ate 2 pepper halves and there were enough for lunches the next day.
I served this with a side green salad.
- 1 1/2 lbs. chicken breast, cooked and cut into 1/2″ pieces (Note: I poached the chicken in salted water and made enough extra for a second meal later in the week)
- 3/4 cup brown rice
- 1 can black beans, drained and rinsed
- 1 (16 oz.) can corn, drained
- 1 (16 oz.) can petite diced tomatoes
- 1 large onion, finely diced
- 2 tsp garlic, minced
- 1 TBSP cumin (more or less to taste)
- 2 tsp chili powder (more or less to taste)
- 2 tsp cayenne pepper (more or less to taste)
- salt and pepper
- 6 peppers cut in half and de-seeded
- 1 cup shredded cheese (I used a mozzarella and sharp cheddar blend)
- olive oil
- Heat oven to 350 degrees. Place peppers cut side up on a rimmed baking sheet, lined with aluminum foil sprayed with non-stick spray.
- While the rice is cooking place about 1 TBSP of olive oil in a skillet over medium heat. Cook the onions until well softened and just turning brown. Add the garlic in the last 1-2 minutes and allow it to become fragrant. Remove pan from heat.
- Once the rice is cooked according to package directions, stir in chicken, corn, beans, tomatoes, onion mixture, cumin, chili powder, cayenne, salt and pepper. Taste mixture and adjust spices to your liking. We love garlic and cumin so I added more of those.
- Stuff peppers with the filling and sprinkle with cheese.
- Bake peppers for 30-40 minutes until cheese has melted and is golden brown and filling has warmed through.