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Prep/Cook Time: 1 hour 5 minutes
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Ingredients
1 cup diced, cooked PERDUE® chicken meat
4 large green bell peppers
1 package (8 ounces) red beans and rice mix
1/2 cup black beans
1 avocado, peeled, pitted and diced into small cubes
1 can (14.5 ounces) Mexican-style diced tomatoes
Instructions
- Preheat oven to 350° F. Slice off stems of bell peppers. Hollow peppers, removing all seeds. Prepare red beans and rice mix according to package directions.
- In bowl, combine rice, chicken, black beans and avocado. Spoon mixture into hollowed-out pepper.
- Spread tomatoes into bottom of shallow baking dish. Place stuffed peppers on top of tomatoes, keeping them upright. Bake for 45-50 minutes until peppers are softened, but not collapsing.
- Spoon tomato sauce over peppers and serve.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 331 (17%)
Total Fat 9.5g (15%)
Saturated Fat 3.6g (18%)
Trans Fat 0g
Cholesterol 46mg (15%)
Sodium 403mg (17%)
Total Carbohydrate 34g (11%)
Fiber 11g
Sugars 0g
Protein 18g
* Percent of Daily Values are based on a 2,000 calorie diet.
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