Southwestern Chicken and Rice Stuffed Peppers

katiescucina.com

Janet Moser

2 cups leftover white rice

2 cups leftover shredded cooked rotisserie chicken

1 15 oz can of black beans drained

1 10 oz can of chunky diced tomatoes and green chiles

1 cup shredded Mexican cheese plus more for topping

1 cup frozen corn thawed

½ teaspoon salt

1 tablespoon chili powder

5 bell peppers multi-color

Sour cream and cilantro for garnish

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