Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and slice 4 large bell peppers in half lengthwise, removing the seeds and membranes.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 1 small finely diced onion and cook for 3-5 minutes until softened.

3. 3

   Stir in 2 minced cloves of garlic, 1.5 cups of shredded cooked chicken, 1 can (15 ounces) of rinsed and drained black beans, 1 cup of corn kernels, 1 can (14.5 ounces) of drained diced tomatoes, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Pour in 0.5 cup of chicken broth, bring the mixture to a simmer, and cook for 5-7 minutes until slightly thickened.

5. 5

   Arrange the bell pepper halves in a baking dish and evenly spoon the chicken and black bean filling into each pepper half.

6. 6

   Sprinkle 0.5 cup of shredded Monterey Jack cheese over the top of the filled bell peppers.

7. 7

   Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

8. 8

   Garnish with fresh chopped cilantro before serving.