Bell peppers carved with jack-o'-lantern faces, stuffed with cheesy southwest filling, and baked to melty perfection.
AuthorLeesh and Lu
2cupscooked ricewarm or at room temperature
2cupscookeddiced chicken (we used rotisserie chicken)
1-2cans black beansrinsed and drained
1green onionfinely sliced (white and green parts)
1red bell pepperdiced
juice of 2 limes
2cupsshredded cheesewe used colby jack, divided
Cut tops off peppers, remove seeds, and carve faces using a small paring knife if desired.
In a mixing bowl, combine rice, chicken, beans, green onion, red bell pepper, cilantro, lime juice, chili powder, cumin, garlic salt, and 1 1/2 cups shredded cheese. Mix until combined well.
Line a 9x13 casserole dish with foil and preheat oven to 350. Fill peppers with chicken and rice mixture and place in casserole dish. Set the "lids" to the peppers in the pan, but not on top of the peppers. Sprinkle remaining 1/2 cup cheese across the tops of the peppers. Cover tightly with foil and bake for 30 minutes or until peppers are tender and rice filling is warmed all the way through and cheese is melted. Remove foil and bake for 15 more minutes. Serve immediately.