Recently, I had a craving...
This time, though, I decided to cut the bell peppers in half.
We found that when the bell pepper was used whole (like a bowl), a lot of residual moisture gathered at the bottom and then leaked out when eating, making it a little messy and almost requiring a bowl instead of a plate.
So, after looking around at a few recipes, I pieced together this one, and it worked great!
Southwest Chicken Stuffed Bell Peppers
- 5 bell peppers, halved and seeded
- 1 can Southwest Corn with Poblano and Red Peppers, drained (alternately, you can use 1 can corn and 1 can diced chiles)
- 1 can low-sodium black beans, drained
- 3 chicken breasts, shredded (I like to put the chicken in the crockpot on low for 6 hours - it shreds really well!)
- 1 16-oz jar salsa
- Mexican cheese blend, shredded
- Preheat oven to 400 degrees.
- Mix canned ingredients (drained), chicken, and salsa in a medium-sized bowl.
- Place pepper halves cut side up in a glass baking dish. Stuff each half with the chicken mixture.
- Add about 1/4" of water to the bottom of the glass dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover the baking dish and sprinkle cheese on top of the pepper halves. Bake 10 more minutes uncovered.
- Let peppers cool 5 minutes before serving.