Mexican Chicken and Rice Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

4. 4

   Add the minced garlic and cook for another 1 minute until fragrant.

5. 5

   Add the ground chicken to the skillet and cook, breaking it up with a spoon, until fully cooked and no longer pink (about 5-6 minutes).

6. 6

   Stir in the ground cumin and chili powder, mixing well.

7. 7

   Add the cooked white rice, black beans (drained and rinsed), corn kernels, and half of the chopped cilantro. Mix until everything is well combined and heated through. Season with salt and pepper to taste.

8. 8

   Remove the skillet from heat and stir in half of the shredded cheddar cheese.

9. 9

   Stuff each bell pepper with the chicken and rice mixture, pressing down gently to fill completely.

10. 10

    Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese on top of each pepper.

11. 11

    Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

12. 12

    Remove from the oven and let cool for a few minutes. Garnish with the remaining chopped cilantro before serving.