Directions

• Preheat your oven to 375°F (190°C).
• Wash the bell peppers and slice the tops off. Remove the seeds and membranes, creating a hollow space for the filling. Place the peppers upright in a baking dish.
• In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.
• In a large mixing bowl, combine the shredded cooked chicken, cooked rice, drained black beans, frozen corn, taco seasoning, and chunky salsa. Stir until everything is well combined and evenly coated.
• Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
• Top each stuffed pepper with shredded cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
• Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with chopped fresh cilantro if desired, and serve warm with extra salsa on the side.