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Chipotle Chicken Grilled Bell Peppers

Fire up the grill! Our smoky, savory, Chipotle Seasoned Chicken Breast fills these super-simple stuffed bell peppers with Southwestern flavor—and no room for fillers or added hormones.

WHAT YOU NEED

  • 12 oz. Sara Lee® Chipotle Chicken Breast, sliced
  • 1 Tbsp. olive oil
  • 4 oz. pepper jack cheese, shredded
  • 1 cup corn, frozen and thawed
  • 1 cup black beans, canned and drained
  • salt and pepper
  • 2 sweet bell peppers, any color
  • 1/4 cup canola oil
  • 1/2 tsp. crushed red pepper
  • 1 cup prepared guacamole
  • 1 lime cut in 4 wedges and grilled

HOW TO MAKE IT

  1. Pre-heat grill to medium-high. Brush grill grates with canola oil
  2. In a medium bowl, mix cheese, corn, black beans salt, and pepper
  3. Cut peppers in half lengthwise and remove the seeds
  4. Grill peppers cut side down on grill grates for 4 - 5 minutes or until slightly softened and edges are slightly charred
  5. Fill peppers with slices of turkey in each one
  6. Top with cheese, corn, and black beans mixture
  7. Drizzle with olive oil
  8. Return peppers to grill and cook for 5 - 6 minutes or until cheese is melted. If cheese is not melting, close grill cover for 2 minutes
  9. Remove from grill and add crushed pepper
  10. Serve with guacamole and a lime wedge

MADE WITH

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