1can black beans, well rinsed and drained (or cook your own--you'll need about 2 cups of cooked beans)
1-2tomatoes(depending on how many you have or how much you like them), peeled, seeded and diced
about 2 cups shredded chicken(dark, light or a mixture of the two)
½cupchicken stock perked up with some lime juice(I used some of the chicken cooking liquid)
kosher salt and freshly ground black pepper, to taste
cumin, to taste (I used about 2 teaspoons)
shredded pepper jack cheese(or cheese of your choosing, enough to stir some into the stuffing and to top each pepper liberally)
6medium bell peppers, tops cut off and seeds removed (or any mixture of peppers you have. If they won't stand up on their bottoms like bell peppers, just cut them in half and remove the seeds and membranes)
about 1/2-2/3 cups of chicken stock for the baking dish
chopped fresh cilantro for garnish(only if you like it)
Instructions
Preheat the oven to 375F.
Mix together the corn, black beans, tomatoes and chicken with enough stock to moisten the mixture.
Season to taste with salt, pepper and cumin.
Stir in some shredded cheese (use what you like. Even though I used pepper jack, I promise not to be upset).
Season the empty peppers with a bit of salt and pepper.
Loosely pile the filling into your peppers, and arrange them fairly snugly--but not tightly--in a 9"x13" baking dish.
If you have extra filling, just evenly distribute it among the peppers, piling it up as necessary.
Top each pepper with some more shredded cheese, and pour in stock to just cover the bottom of the pan by maybe 1/4".
Bake for about 45 minutes, or until the peppers are soft-but-not-falling-apart and the cheese is bubbly and golden brown.
Garnish with fresh cilantro and serve with your favorite Mexican-ish Condiments.