10 sweet peppers, 2 each green, red, yellow, purple and orange
1 rotisserie chicken shredded or 4 cups cubed chicken
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3 cups brown rice
1 can (16 ounces) black beans
Seasoning of choice, such as pasta sauce, taco seasoning or salsa, or Asian seasoning packet or sauce, to taste
6 ounces sharp cheddar or pepper jack cheese, sliced
Rinse peppers, trim off tops and remove seeds. Drop into a large pot of boiling water. Blanch about 4 to 5 minutes. Remove and let cool, and then slice in half. Set aside.
In a sauce pan, bring 6 cups water to a boil; add rice, and return to a boil. Reduce to a simmer, and cook about 20 minutes, Stir occasionally.
While rice cooks, rinse the beans and shred or dice chicken into small pieces. When the rice is done, add beans, chicken and seasoning to rice. Once mixed thoroughly, spoon into the pepper halves and cover with a slice of cheese.
Heat grill to 300 degrees, about half flame. Place pepper halves on grates and cook until the cheese melts and browns. Remove from the grill and let rest 10 minutes before serving.