Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Pour a 1/2-inch of water into the bottom of a 9x13-inch baking dish and set aside.
Step 2
Using a knife, cut a circle around the stems of the
Red Bell Peppers (4)
, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
Step 3
Heat the
Extra-Virgin Olive Oil (30 mL)
in a large skillet over medium heat. Add the
Jalapeño Pepper (1)
and cook for 3 minutes, or until soft and fragrant.
Step 4
Add the
Chicken (240 mL)
,
Corn (1 can)
,
Black Beans (1 can)
,
Diced Tomatoes (1 can)
,
Scallions (1 bunch)
,
Fresh Cilantro (4 g)
, juice from the
Lime (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to the skillet. Cook mixture over medium-low heat for about 5 minutes, stirring frequently.
Step 5
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.
Step 6
Bake in the preheated oven for 20 to 25 minutes.
Step 7
Sprinkle the
Shredded Cheddar Cheese (55 g)
over tops of the peppers. Bake for an additional 3 to 5 minutes, or until cheese is melted.
Step 8
Serve warm. Enjoy!
