Ingredients: 1 Cup White Rice (We recommend Basmati White Rice) 2 Cups Water 1 TBSP of Olive Oil 1 TSP Garlic Salt 1 TSP Ground Cumin 1 TSP Taco Seasoning ½ Cup Tomato Sauce 6 Orange Bell Peppers 1 Shredded Chicken 1 Can Black Beans (Washed and Drained) 1 Cup Shredded Cheddar Cheese
Combine 1 TBSP of olive oil and 1 cup of white rice in a saucepan. Cook over medium heat until rice is toasted.
Mix in 1 TSP of garlic salt, ground cumin, and taco seasoning.Add ½ cup of tomato sauce and 2 cups water. Bring to boil. Cover and let cook 15-20 minutes.
While the rice is cooking, slice off the tops of the 6 orange bell peppers, remove seeds, and use a pairing knife to cut out the faces into the peppers.
Bring another pot of water to a boil, let the peppers and tops cook in the water for 5 minutes. Place in baking dish.
When the rice is done, combine 1 can of black beans washed and drained, 1 cup of shredded cheddar cheese and your shredded chicken.
Fill each pepper with the rice mixture and place the tops back on and place in a baking dish.Bake at 350 degrees for 30 minutes.