Blast Of Color Mexican Stuffed Bell Peppers

Ingredients

• 4 large bell pepper halved seeded
• 4 large bell pepper halved seeded
• 1 cup black beans rinsed drained
• 2 cups rotisserie chicken cut chopped
• 2 tablespoons pepper flakes diced green fire roasted
• 2 teaspoons chili seasoning 
• 1 cup brown rice cooked
• 1 cup corn kernels frozen
• 4 servings garlic crushed
• 4 tablespoons cheddar cheese shredded low fat
• 0.3 cup onion diced red
• 1 large roma tomatoes seeded chopped
• 4 tablespoons cream light sour

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 400 degrees.
2. Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.Line a baking dish with foil and spray with cooking spray.Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.Top each pepper with 1/2 tablespoon of cheese.
3. Bake for 30 40 minutes until pepper is just tender.Top with 1/2 tablespoon sour cream.