Chipotle Chicken Stuffed Peppers

• chicken breastdiced16 oz
• bell pepperhalved and seeded4
• long-grain brown rice1 cup
• black beansdrained and rinsed1 1/2 can
• shredded mexican cheese3 oz
• red oniondiced1/2 lb
• garlicminced2
• canned chipotle peppers in adobominced1/4 can
• olive oil4 tsp
• kosher salt1/2 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the chicken and red onion, mince the garlic and chipotle pepper, and halve and seed the bell pepper. Do not rinse the chicken.
2. 2Pat the chicken dry, season with half the kosher salt and the black pepper, and keep it separate from the vegetables.
3. 3Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes, stirring, until browned and the thickest pieces reach 165°F (74°C). Transfer it to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
4. 4Lower the heat to medium. Add the onion and cook 3-4 minutes, until softened. Add the garlic and chipotle and cook 30-60 seconds, until fragrant.
5. 5Stir in the rice, black beans, remaining salt, and enough water to cook the rice according to its package directions. Cover and simmer until the rice is tender, testing near the package time.
6. 6Stir the chicken into the rice mixture. Spoon the filling into the pepper halves, top with cheese, cover the skillet, and cook 8-10 minutes, until the peppers are tender and the cheese is melted.