4 medium bell peppers (any color)
1.5 cup corn
1 lb chicken (cooked & shredded)
1-2 diced jalapeños
2 cups of yellow rice (cooked)
2 cups mozzarella cheese
2 tsp garlic lemon & herb
Preheat Oven to 350
Rinse chicken well and cook on skillet. Set aside to cool and then shred chicken into a separate bowl. Cook yellow rice on stove top yielding 2 cups. Dice jalapeños. In large mixing bowl add corn, yellow rice, chicken, jalapeño & mozz cheese. Season with sea salt, peppercorn & garlic lemon & herb.Stuff peppers and leave 1/2 cup cheese to add on top of peppers!
Cook between 30-35 minutes or until golden brown.