Preheat Oven to 350F Degrees
FOR THE FILLING:
2 c shredded chicken
2 tbsp. cilantro, chopped
3 tbsp. taco seasoning
1/8 c. chopped jalapeno peppers
1 pouch taco rice, cooked according to package directions
1 (15.25 oz) can of black beans, rinsed and drained
1 (14 oz) can of tomatoes, drained and rinsed
1 (14 oz) can corn, drained
1 package (16 oz) shredded cheddar cheese
FOR THE PEPPERS:
4-6 orange bell peppers,
1/3 c. chicken broth
Combine all filling ingredients together in a large bowl.
Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the stuffing, and place them into the prepared baking dish so they lean against each other. Cover with foil.
Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes until cheese has melted.
