Our take on stuffed peppers (with a bit of a kick) made using locally sourced ingredients - ready to heat and eat at a moment's noticed.
We can't believe we stuffed all that goodness into those bell peppers, either. But hey, we did, so quit worrying about the details and get your face into this savory, spicy, filling weeknight "take n' bake" supper for two.
Bell pepper, spicy chicken, red onion, queso Oaxaca, roasted corn, rice, and salsa verde.
Remove lid and salsa. Place in 350 oven for 12-14 minutes. OR microwave on medium for 3 minutes.