Por Serves 4
4 large bell peppers (use any color)
3 cups cooked chicken, fi nely shredded
1 (12-ounce) package frozen corn, defrosted
2/3 cup soft breadcrumbs
1 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1/2 package taco seasoning
2 tablespoons chopped cilantro
Salt and freshly ground black pepper, to taste
1 (8-ounce) package shredded Monterey Jack cheese, divided
Fresh cilantro, chopped, for garnish (optional)
Preheat broiler. Cut peppers in half, and place on a lightly oiled baking sheet, cut side down. Be sure to remove the seeds and leave the stems intact. Broil 6 inches from heat source, about 5 minutes. When the peppers begin to blister, remove from oven and allow to cool as you prepare the fi lling. Preheat oven to 375°F.
Combine remaining ingredients with half of the cheese. Fill the peppers evenly with the mixture. Bake for 25 minutes, hen remove from oven and sprinkle remaining cheese over the peppers. Return to oven and bake an additional 5 minutes, or until cheese has melted. Garnish with additional chopped cilantro if desired.