Mexican Stuffed Peppers

The Stuff you need:

• 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
• 1 cup cooked brown rice
• 1 16 oz can of black beans drained and rinsed
• 1 can of Rotel
• 1 lime juiced
• 2 large shredded chicken breasts
• 1 cup of corn
• 1 1/2 cups shredded extra sharp cheddar cheese
• 1/2 cup shredded Monterrey jack cheese
• 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
• 1/2 tsp salt
• 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

• Preheat oven to 350
• Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
• Place cored peppers into a large baking dish
• In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
• Mix in jalapenos, and shredded cheeses
• Stuff each pepper with your filling
• Bake for 30-45 minutes, or until the peppers are tender
• Allow to cool 10-15 minutes before enjoying

HOME MADE QUICK TACO SEASONING

• 1 tablespoon chili powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉