eyeball pleaser

Fajita stuffed peppers. While my previous stuffed peppers were good, these were better on all counts.

Not only do I prefer these ingredients and seasonings (corn, black beans, and cumin are a winning trio in my book), they just look better! They're so colorful, and you can see that there are some components that will contribute to texture when you take a bite.

As long as our garden keeps spitting out peppers (though we did have our first freeze warning this week...), I'll continue to experiment with various stuffings; however, I'll be making this version again and again!

Better Stuffed Peppers
(printable recipe)
Serves 2-3
Ingredients:

• 2 bell peppers
• 2 chicken breasts, poached and shredded
• 1 cup cooked rice
• 1/2 cup frozen corn
• 1/2 cup cooked black beans
• 1/2 cup prepared salsa
• 2 teaspoons taco seasoning
• 1 cup cheddar jack cheese

Directions:
Preheat oven to 350 degrees F. Grease an 8x8-inch (or similar) baking dish.
Cut the bell peppers in half and remove the seeds and ribs.
Combine the shredded chicken, rice, corn, beans, salsa, and seasoning.
Stuff each pepper half with the mixture, as full as you can, until the mixture is completely used.
Top with cheese.
Place the halves in the prepared dish and add a little water, about 1/4 cup.
Cover the dish with foil and bake for 30 minutes, until the cheese is melted.