Best Bites: Stuffed Chicken and Rice Stuffed Peppers
Ingredients: 4 bell peppers your choice of color 2 chicken breasts from a Rotisserie chicken, shredded 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon black pepper 1 cup diced tomatoes with green chilies 2 cups Mexican rice (we used boxed) 1 cup shredded cheddar cheese 1 can of black beans rinsed and drained Directions: Preheat oven to 350 degrees. Rinse peppers, slice off the tops, and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. Mix the cooked rice, shredded chicken, spices, diced tomatoes and chilies, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake for 30-40 minutes until cheese is melted and pepper is done to desired tenderness.
