Stuffed with ground chicken and rice, these Taco Stuffed Bell Peppers are a delicious and easy dinner. Top them with shredded cheese and they are a satisfying dinner any night of the week.
Wash the peppers and cut them in half, removing the stems and the seeds. Spray a 9x13 inch pan with cooking spray and place the peppers in the baking dish cut side up.
Place the olive oil, onion, and garlic in a pan. Cook 5 minutes.Add the ground chicken to the sauté pan and cook until the chicken is completely cooked. Mix with the rice, salsa, and corn.
When the peppers are done, carefully take them out of the oven and place them on a hot plate. Carefully stuff the peppers with the ground chicken mixture.
Top each pepper with the shredded cheese and bake for 20 minutes.Serve immediately. Top with more cheese, avocado, sour cream, or cilantro if you would like.