16 ounces John Soules Foods Flame Grilled Chicken, refrigerated
1 cup cooked white rice
1/2 cup canned black beans, drained and rinsed
1 cup red enchilada sauce
1 cup shredded pepper jack cheese, divided
1/2 cup corn kernels, fresh or frozen
1/2 cup chopped fresh cilantro, divided
1 each small red, yellow and green bell peppers, halved, seeded and cores removed
1 cup sour cream
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Instructions
Preheat oven to 375°F and coat a large cast-iron skillet with olive oil cooking spray.
Mix chicken, rice, beans, enchilada sauce, 1/2 cup pepper jack cheese, corn and 1/4 cup cilantro together in large bowl until combined.
Spoon chicken mixture into bell peppers and top with remaining pepper jack cheese. Place into prepared cast-iron skillet. Bake until peppers are tender and cheese is melted, about 15 minutes. Top with remaining cilantro and sour cream. Serve and enjoy.
