The small filled red peppers were really showy and would make a great fall football game day snack.
My daughter made these stuffed peppers awhile ago and she went on and on about how wonderful they were so I thought I would give it a try. Her recipe was crock pot based which only works if you are the plan ahead kind of person! So, I made up my own recipe with the intent of not making too much work for myself.
6 large peppers or 12-16 small peppers
1 rotisserie chicken, shredded
1 can of black refried beans
1 box of Old El Paso Cheesy Mexican Rice
1 small can of diced Jalapenos
1/4 cup of Frontera Classic Fajita Skillet Sauce
Shredded Cheddar Cheese or Mexican blend cheese
Sour cream (optional)
Fresh diced tomatoes (optional)