Ingredients
Scale
- 4 large bell peppers
- 1 pound cooked chicken, shredded
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, and half of the cheese.
- Season the mixture with salt and pepper to taste.
- Stuff each bell pepper with the chicken mixture.
- Place the stuffed peppers upright in a baking dish.
- Sprinkle the remaining cheese on top of each pepper.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly.
- Let cool before serving.
- Prep Time: 15
- Cook Time: 45