Stuffed Mexican Chicken Peppers

A chicken twist on stuffed peppers!  This can be prepared and frozen to have later.  Just thaw and then bake when you are ready.

Stuffed Mexican Chicken Peppers

4 -6  bell peppers, your choice of color
2-3 chicken breasts, cooked and shredded
1 t. cumin
1 t. garlic powder
1 t. chili powder
1/2 t. pepper
1 can diced tomatoes with green chilies
2 c. prepared mexican rice (boxed or pouch mix is perfectly acceptable!)
1 c. shredded taco or mexican cheese blend
1 can black beans rinsed and drained

Slice the peppers in half, top to bottom.  Hollow out the insides by removing seeds and white ribs.

Boil a pot of water and drop the peppers in for about 3-4 minutes to pre-cook.  Remove peppers.

Mix all the other ingredients together and fill the peppers.

Bake for 30-40 minutes at 350 degrees until cheese is melted and pepper is tender.


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t = teaspoon
c = cup