Taco Rice Stuffed PeppersCourse: DinnerCuisine: AmericanDifficulty: Easy
2 cups cooked shredded chicken
6 medium sized bell peppers
1 cup black beans, drained and rinsed
1 cup cooked white OR brown rice
1 cup salsa
2 tbs taco seasoning
1/2 cup pepper jack cheese
- Preheat oven to 400 degrees
- Slice the tops off the bell peppers and remove the insides. Bring a large pot of water to a boil add the bell peppers in and boil for 7 minutes to soften the peppers. Drain the water in the pot and add the peppers into a large baking dish.
- To a large bowl add the chicken, beans, rice, salsa, and taco seasoning stir well. Generously fill the peppers with the taco rice filling sprinkle the tops with cheese and bake for 20 minutes. Top with your favorite taco toppings and enjoy.