Instructions

• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
• Slice the 4 large bell peppers in half lengthwise and remove the ribs and seeds; set the pepper halves cut-side up in the prepared baking dish.
• Heat ½ tablespoon olive oil in a large skillet over medium heat. Add ½ onion (finely chopped) and cook, stirring, for 3–4 minutes until softened.
• Add 3 cups shredded cooked chicken, 1½ cups cooked white rice, 1 cup canned black beans (drained), 1 cup frozen corn, 1 tablespoon taco seasoning, and 1½ cups chunky salsa to the skillet. Stir to combine and cook just until the mixture is heated through, about 2–3 minutes.
• Divide the chicken mixture evenly among the pepper halves, packing the filling into each half so they are well filled.
• Sprinkle 1 cup shredded cheddar cheese evenly over the stuffed peppers.
• Pour ½ cup of water into the bottom of the prepared baking dish (around the peppers, not over them). Cover the dish tightly with aluminum foil.
• Bake covered for 25 minutes. Remove the foil and bake an additional 5 minutes, until the peppers are tender and the cheese is melted.
• Remove from the oven and garnish with chopped fresh cilantro if desired. Serve warm.