Chicken Fajita Stuffed Peppers

Stuffed peppers are such a fun meal!  The peppers make such a cute, edible dish just waiting to serve up the yummy filling in it.  There are so many different things you can stuff them with and this chicken fajita mix is fabulous!  This filling is so great in fact, that I love to use it for other things as well.  It makes a great filling for tacos and burritos and even works as a stand alone side dish.  As is, the seasonings combine to make a wonderful flavor.  I like to keep my foods pretty mild but you could easily spice it up by adding in some jalapenos.  Be creative and make this pepper yours!

Ingredients
6 medium bell peppers, any color
2 cups cooked brown rice
1 medium yellow onion, chopped
2 cloves minced garlic
2 Tbsp olive oil, divided
1 lb chicken, shredded
1 tsp chili powder
1 tsp ground cumin
1/4 tsp paprika
Salt and freshly ground black pepper
1 (10 oz) can tomatoes with green chiles
1 cup canned black beans, drained and rinsed
1 cup frozen corn
3 Tbsp fresh cilantro
1 Tbsp fresh lime juice
2/3 cup shredded monterey jack cheese

Directions
Preheat oven to 400.  Wash peppers, cut the tops off and remove all seeds.  Place open side down, on greased cookie sheet.  Bake for 30 minutes.  While peppers are baking, heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.  When peppers are done, remove from oven and reduce oven temperature to 375.  Generously fill each pepper with rice mixture and sprinkle tops evenly with cheese.  Return to oven and bake for 5 minutes.  Serve warm, topped with more cilantro and Greek yogurt (instead of sour cream), if desired.