Ingredients
2 Boneless Skinless Chicken Breasts
2 Peppers, Red, Orange, Yellow or Green
1/2 cup chopped Onion
3 tsp. minced Jalapeno
8 Grape Tomatoes
4 Garlic Cloves
1/2 cup Black Beans
2/3 cup Monterey Jack Cheese
2 cobs Corn
1/2 tsp. Coriander
2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Olive Oil
Polenta:
1 cup Chicken Stock
1/3 cup Polenta
1 Tbsp. Butter
1 Green Onion
1/2 cup Monterey Jack Cheese
❃❃Serves 4❃❃
Preparation
Preheat oven to 400 and spray a small casserole dish with non-stick cooking spray.
Chop onion, jalapeño, garlic and green onion. If using fresh corn remove kernels from cob, cut chicken into bite size pieces, cut tomatoes into 4 – 6 pieces, slice each pepper, lengthwise, in half and remove seeds.
Combine coriander, cumin, cayenne, chili powder, salt and pepper.
Polenta
Bring stock to a boil and add polenta whisking the entire time until well combined. Lower heat to medium and let polenta cook for 20 – 25 minutes. Add butter, green onion and cheese. Set to the side.
Chicken Stuffing
In a skillet over medium high heat add 2 Tbsp. olive oil. Once heated add onions, chicken, garlic, jalapeno and spice mixture. Cook for about 5 minutes or until chicken is cooked through and other ingredients have softened.
Remove from heat and add in corn, tomatoes, beans and cheese. Divide the mixture into four servings and fill each pepper half.
Assembly
Top each with polenta and bake for 15 minutes or until peppers begin to soften to desired amount. If polenta needs to be a bit browner put under the broiler for a couple minutes.