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Mexican Stuffed Peppers

Pip and Ebby
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Chicken, cooked

4

(or 6 small) red or green bell peppers, large

1 15 ounce can

Black beans

1/4 cup

Cilantro, fresh

1 15 ounce can

Corn, kernels

1

bunch Green onions

1

Jalapeno peppers

1

Lime, Juice from

1 14.5 ounce can

Tomatoes

1

Salt and pepper

2 tbsp

Olive oil, extra-virgin

1/2 cup

Cheddar cheese