Mexican Stuffed Peppers

I used leftover rotisserie chicken to make this simple stuffed bell pepper dish.  I hope you enjoy!

• 6 large bell peppers ( you can use any color you'd like I stuck with red and green)  
• 1 cup cooked brown rice
• 1 16 oz can of black beans drained and rinsed
• 1 can of Rotel
• 1 lime juiced 
• 2 large cooked diced or shredded chicken breasts 
• 1 cup of corn
• 1 1/2 cups shredded extra sharp cheddar cheese 
• 1/2 cup shredded Monterrey jack cheese
• 1 tbs of  your favorite taco seasoning ( I used Mystic Blue Spice's  Chipotle Taco seasoning)
• 1/2 tsp salt
• 1 jalapeno pepper sliced
• sliced scallions for garnish 

Preheat oven to 350.

Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff. 

Place cored peppers into a large baking dish.

In a large mixing bowl combine, rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt.

Stuff each pepper with your filling.

Top with Monterrey jack cheese and jalapeno slices.

Bake for 20-30 minutes or until the peppers are tender and the cheese is bubbly.

Allow to cool for about 15 minutes before enjoying!