12 ounces boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large white onion, thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
A handful fresh cilantro leaves with tender stems
2 tablespoons sour cream
1/2 cup guacamole, optional
1/2 cup pico de gallo, optional
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.
- Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, pico de gallo and guacamole, if desired.