Chicken Fajita Stuffed Bell Peppers

• 6 whole Medium-Large Bell Pepper, Assorted Colors
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Onion, Cut In Fourths And Sliced
• 2 whole Chicken Breast, Chopped Fine
• 3 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• 1/2 teaspoons Cumin
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Sea Salt
• 1/2 teaspoons Ground Black Pepper
• 1 Tablespoon Hot Sauce
• 28 ounces, weight Canned Diced Tomatoes
• 23 cups Rice
• 1 cup Water
• 3-78 ounces, weight Canned, Sliced Black Olives, Drained
• 15 ounces, weight Canned Black Beans, Drained
• 2- 1/2 cups Shredded Cheese
• 2 Tablespoons Extra Virgin Olive Oil
• 2 pinches Sea Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder

1. Cut around the top edge of the bell peppers to remove the stem and seeds.
2. Chop any excess bell pepper off of the stem, dice it and set aside.
3. Keep the rest of the pepper intact and set the tops aside.
4. In a large saute pan heat olive oil over medium-high heat until hot.
5. Add onion and saute until caramelized.
6. Add chicken, garlic and the little bits of bell pepper from around the stem.
7. Stir well.
8. Add chili powder, cumin, garlic powder, smoked paprika, sea salt, pepper, hot sauce, canned tomatoes, rice and water.
9. Stir well.
10. Bring to a simmer, reduce heat to low and cover for about 20 minutes or until rice is tender.
11. Preheat oven to 400 F.
12. Meanwhile mix all ingredients for the pepper rub and brush peppers all over with the rub, making sure you get the inside and outside of the peppers.
13. Put the peppers into a deep baking dish.
14. I used a 9x13 but use whatever they fit into while ensuring that they can lean on each other and stand up.
15. When rice is tender add olives, black beans and 1 cup shredded cheese.
16. Remove from heat and fill peppers with the filling.
17. Bake peppers in a 400 F oven for 40-50 minutes until peppers are tender.
18. After 40-50 minutes pull the dish out of the oven.
19. Divide remaining cheese between the tops of the peppers and put the dish back into the oven cook until cheese is melted and bubbly, another 5-10 minutes.
20. Serve with your favorite condiments: Greek yogurt or sour cream, avocado, salsa and pico de gallo.

bell pepper, olive oil, onion, chicken, garlic, chili powder, cumin, garlic, paprika, salt, ground black pepper, hot sauce, tomatoes, rice, water, black olives, black beans, shredded cheese, olive oil, salt, paprika, chili powder, cumin, garlic

Taken from tastykitchen.com/recipes/main-courses/chicken-fajita-stuffed-bell-peppers/ (may not work)