Mexican Stuffed Peppers

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.

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.

Heat the Extra-Virgin Olive Oil (2 Tbsp) in a large skillet over medium heat. Add the Jalapeño Pepper (1) and cook for 3 minutes, or until soft and fragrant.

Add the Chicken (1 cup), Corn (1 can), Black Beans (1 can), Diced Tomatoes (1 can), Scallion (1 bunch), Fresh Cilantro (1/4 cup), 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.

Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes.

Sprinkle the Shredded Cheddar Cheese (1/2 cup) over tops of the peppers. Bake for an additional 3 to 5 minutes, or until cheese is melted.

Serve warm. Enjoy!