Ingredients:
1/3 cup olive oil
1/3 cup worcestershire sauce
1/3 cup apple cider vinegar
2 tsp lemon juice
2 tsp garlic salt
2 tsp parsley flakes
2 boneless chicken breasts
Salt and pepper
6 bell peppers
1 onion, 1/4″ julienned
1 clove garlic, minced
3 cups mushrooms, sliced
1 cup black beans, prepared
1 cup brown rice, prepared
2 Tbsp olive oil
1 Tbsp cumin
2 tsp chili powder
1 cup shredded cheese
Instructions:
This recipe uses black beans and rice that must be prepared in advance.*
Mix together first 6 ingredients in a bowl and then pour into a bag with chicken. Allow it to marinade one hour, or preferably overnight.
Preheat oven to 375. Remove top and seeds of bell peppers, and then carve them as you would a pumpkin. Bake in oven standing up in casserole dish for 15 minutes.
Grill chicken on high heat, leaving in one place for full 3 minutes per side to give it grill marks and sprinkling each side with salt.
While chicken is cooking, heat olive oil in large pan on medium-high heat and add onion, garlic, and mushrooms.
Remove chicken from grill once it has nice grill marks and cut it into 1″ cubes-the center will still be raw, which is ok, since it will finish cooking in pan and in the oven. Add chicken cubes into onion pan along with black beans and rice. Season with a tad more salt and cumin. Cook for 3 more minutes.
Remove peppers from oven and using a small spoon, scoop chicken mixture into the peppers. Return them to oven for 15 minutes. With 5 minutes remaining, top each pepper with shredded cheese (photo has cheddar, but pepper jack or monterey jack might be preferable).
