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Southwest Chicken Stuffed Jack-O-Lantern Bell Peppers

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2 Boneless Skinless Chicken Breasts, shredded or cubed
2 Cups White Rice, cooked
1 15 oz Can Black Beans, drained and rinsed
1 10 oz Can Diced Tomatoes with Green Chilies
1 15 oz Can Corn, drained
1 Cup Shredded Mexican Cheese
1 Tsp Salt
1/2 Tbsp Chili Poweder
4 Bell Peppers
Sour Cream, for topping
Cilantro, for topping


  1. Preheat oven to 350 degrees. Bake the chicken for 45-50 minutes, or until cooked through. Let cook and cube or shred. You can skip baking the chicken and use rotisserie chicken if you prefer.
  2. While the chicken is baking, cook the rice according to package instructions.
  3. Increase the oven temp to 375 degrees when the chicken is finished cooking.
  4. In a large bowl, mix together the chicken, rice, black beans, tomatoes with chilies, corn, cheese, salt, and chili powder.
  5. Slice around the top of each bell pepper, creating a circular piece that you can remove. Remove the seeds and white parts on the inside. Slice a jack-o-lantern face into each pepper.
  6. Add the mixture to each pepper and place in a baking dish. Pour the remaining mixture in the baking dish, between the peppers, to help keep them upright while baking.
  7. Cover with foil and bake for 30-35 minutes. Remove foil, top with more shredded cheese, and bake for another 5 minutes.
  8. Serve with sour cream and cilantro.
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