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.
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.
Chicken (1 cup)
Corn (1 can)
Black Beans (1 can)
Diced Tomatoes (1 can)
Scallions (1 bunch)
Fresh Cilantro (1/4 cup)
, juice from the
Salt (to taste)
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.
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!