- 3-4 bell peppers, sliced in half length wise with seeds and membrane removed
- 1-2 cups diced, cooked chicken
- 2 teaspoons taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa
- 3 cups cooked rice
- 1 (10 oz) can enchilada sauce
- 1 cup shredded cheddar cheese
Preheat the oven to 350°F. Arrange the halved peppers in a large casserole dish coated with cooking spray; set aside.
In a large bowl mix together the chicken, taco seasoning, black beans, corn, salsa, and rice. Generously fill peppers with the rice mixture. If you have leftovers just spoon it into the center of the casserole dish or fill additional peppers.
Pour the enchilada sauce evenly over the peppers and top with the shredded cheese.
Bake for 35-40 minutes until everything is melted and the peppers are tender. Remove and serve immediately.
- Yields: 3-4 servings
- Preparation Time: 50 minutes
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