Smoky Southwestern Chicken & Corn Stuffed Peppers

Allergens

Gluten-free, dairy, eggs

Ingredients

• 1. 6 large bell peppers (assorted colors) 2. 3 boneless, skinless chicken breasts 3. 2 cups fresh corn kernels (frozen can be used as well) 4. 1 cup red pepper, diced 5. 1 small red onion, finely chopped 6. 1 jalapeno pepper, finely chopped (optional for extra heat) 7. 2 cloves garlic, minced 8. 1 cup shredded sharp cheddar cheese 9. 1/4 cup chopped fresh cilantro 10. 1/3 cup mayonnaise 11. 2 tablespoons BBQ sauce (your choice of flavor) 12. 1 teaspoon smoked paprika 13. Salt and pepper, to taste 14. Olive oil, for drizzling 15. 1 lime, zested and juiced

Instructions

1. Preheat your grill to medium high heat.
2. Clean and dry the bell peppers, then carefully cut a slit down one side and remove the seeds and membranes. Drizzle with olive oil and season with salt and pepper.
3. Grill the peppers until they begin to soften, about 5 minutes per side. Remove from the grill and set aside.
4. Meanwhile, season the chicken breasts with smoked paprika, salt, and pepper. Grill the chicken until cooked through, approximately 6 8 minutes per side. Allow to rest for a few minutes before slicing or chopping into small pieces.
5. In a large mixing bowl, combine corn kernels, diced red pepper, chopped onion, minced garlic, jalapeno (if using), cheddar cheese, cilantro, mayonnaise, BBQ sauce, lime zest and juice. Mix well. Fold in the sliced or chopped chicken.
6. Stuff each grilled bell pepper with the prepared chicken mixture and place them back on the grill for 5 7 minutes to heat through.
7. Remove from the grill, garnish with additional cilantro, and serve immediately.

Chef’s Insight

To add an extra smoky flavor, soak the wood chips for the grill in water for 30 minutes before using them.

Notes

For the most authentic flavor, use fresh corn and bell peppers from your local farmer's market.