Ingredients:

• 480g Rotisserie Chicken, shredded
• 750ml Water, to boil
• 1 cup Salsa
• 1 cup Black Beans, rinsed
• 1 cup Cooked Rice
• 2 tsp. Taco Seasoning
• 1 tsp. Salt, to season
• 1 tsp. Pepper, to season
• 6 Bell Peppers, seeds removed and top shredded
• Optional toppings: shredded Cheese, Sour Cream, Cilantro, Chives

Directions:

1. Preheat oven to 180ºC. Grease your Reversible Grill & Pan with Non-Stick Grill Spray and set aside.
2. Boil water in your #12 Bake Pot (5.0L) (Enamel). Cook the bell peppers in the water for +-7 minutes or until tender.
3. While the peppers are cooking, warm the shredded chicken in your Volcano Frying Pan over medium-heat. Add the salsa, black beans, rice and taco seasoning, stir and cook until warm. Season with salt and pepper to taste and set aside.
4. Carefully remove the peppers from the water and place on a paper towel to dry. Once the peppers are dry, you can stuff each pepper with the chicken mixture.
5. Place the stuffed peppers on the Reversible Grill & Pan and then add shredded cheese if desired.
6. Bake for +-15 minutes or until cheese is bubbly. Add your desired toppings and enjoy while hot!