📖 Instructions

1. Preheat your oven to 375°F (190°C). This is gonna help ensure the peppers cook evenly. I always find that preheating is that lil' extra step that really makes a difference, y'know?
2. Halve the bell peppers lengthwise and remove the seeds and membranes. Nobody wants bitter seeds in their stuffed peppers, trust me on this one. Place the pepper halves in a baking dish and lightly brush them with olive oil. This keeps them from drying out!
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, that aroma?
4. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease. Nobody likes greasy peppers. Trust.
5. Stir in the cooked rice, black beans, corn, diced tomatoes, tomato sauce, chili powder, cumin, and salt. Mix well to combine all the ingredients. Make sure everything is evenly distributed! That's the key.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese. Save a little cheese for topping the peppers later! Because cheese is life. I mean, come on.
7. Spoon the chicken and rice mixture into the bell pepper halves, filling them generously. Don't be stingy! But don't overstuff them so they topple over either, okay?
8. Sprinkle the remaining shredded cheddar cheese over the stuffed peppers. The cheese creates this beautiful, melty, golden-brown crust. And who doesn't love that?
9. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Keep an eye on them! Every oven is different.
10. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with fresh cilantro, if desired. Serve immediately and enjoy. Oh! What a treat!