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1
Cut around the top edge of the bell peppers to remove the stem and seeds.
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2
Chop any excess bell pepper off of the stem, dice it and set aside.
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3
Keep the rest of the pepper intact and set the tops aside.
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4
In a large saute pan heat olive oil over medium-high heat until hot.
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5
Add onion and saute until caramelized.
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6
Add chicken, garlic and the little bits of bell pepper from around the stem.
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7
Stir well.
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8
Add chili powder, cumin, garlic powder, smoked paprika, sea salt, pepper, hot sauce, canned tomatoes, rice and water.
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9
Stir well.
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10
Bring to a simmer, reduce heat to low and cover for about 20 minutes or until rice is tender.
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11
Preheat oven to 400 F.
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12
Meanwhile mix all ingredients for the pepper rub and brush peppers all over with the rub, making sure you get the inside and outside of the peppers.
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13
Put the peppers into a deep baking dish.
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14
I used a 9x13 but use whatever they fit into while ensuring that they can lean on each other and stand up.
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15
When rice is tender add olives, black beans and 1 cup shredded cheese.
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16
Remove from heat and fill peppers with the filling.
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17
Bake peppers in a 400 F oven for 40-50 minutes until peppers are tender.
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18
After 40-50 minutes pull the dish out of the oven.
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19
Divide remaining cheese between the tops of the peppers and put the dish back into the oven cook until cheese is melted and bubbly, another 5-10 minutes.
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20
Serve with your favorite condiments: Greek yogurt or sour cream, avocado, salsa and pico de gallo.
