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 (4 Tbsp), 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!