- 4 bell peppers, red and yellow
- 1 box Rice a Roni, Mexican Style
- 2 chicken breasts, diced
- 1/4 cup Campbell’s candied jalapeños, coarsley chopped
- 2 tablespoons butter
- 1/2 medium onion, diced
- 1 cup black beans
- 1/2 cup cheddar cheese, shredded
- salt/pepper to taste
- 1 clove of garlic, crushed
Pre-heat oven to 350°. Cook rice according to directions on the box for the stove top. Slice the tops off of bell peppers and remove membrane and seeds. Cut up the tops of the peppers, dice and discard the stems. I like to pre-cook the bell peppers, either by placing in a microwave for 5 minutes or in a pan of boiling water until fork can pierce easily.
Melt butter in saute pan and cook onions over medium-high heat until tender. Add diced chicken seasoned with salt and pepper. Cook about 10 minutes until cooked through. Lower heat to medium and add diced pepper tops, candied jalapeños, garlic, black beans and cook another 5 minutes. Add rice and 1/4 cup of cheese to mixture and stir to combine and spoon into peppers. Top with remaining cheese and place filled peppers into a baking dish and bake for 30 minutes until cheese is melted and filling hot.