Instructions

1. Preheat oven to 400F.
2. Cook rice according to package instructions.
3. Use a small, sharp knife, and carefully remove the tops of bell peppers to create your “cups”.
4. Line peppers in an oven-safe baking dish and set aside.
5. Add olive oil and ground chicken to a medium sized skillet, season with 1 tbsp of the taco seasoning, and brown fully.
6. Add can of rotel tomatoes and simmer 8-10 minutes.
7. In a large mixing bowl, combine cooked rice, ground chicken/tomato mixture, and remaining taco seasoning.
8. Use a spoon and stuff your pepper cups with the meat/rice mixture. Pack them tightly.
9. Pour 1/3 cup of water into the bottom of the baking dish to help steam the peppers while baking in the oven.
10. Bake at 400F for 25 minutes.