📖 Instructions

1. Let's start with the margarita chicken! In a bowl, whisk together lime juice, tequila, orange liqueur, olive oil, garlic, chili powder, cumin, salt, and pepper.
2. Add the chicken to the bowl, making sure it is fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer the marination, the more flavorful the chicken will be!
3. Preheat your grill or oven to 375°F (190°C). If grilling, make sure the grates are clean and lightly oiled.
4. Remove the chicken from the marinade and grill or bake it for 15-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, prepare the bell peppers. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
6. Drizzle the inside of the bell pepper halves with olive oil and season with salt and pepper. Place them on a baking sheet, cut-side up.
7. Once the chicken is cooked, let it cool slightly and then shred it with a fork.
8. In a bowl, combine the shredded chicken with cooked rice, black beans, corn, diced tomatoes, and chopped cilantro. I'm telling you, this will taste amazing!
9. Stuff the bell pepper halves with the chicken mixture, packing it in tightly.
10. Top the stuffed bell peppers with shredded cheese (cheddar, Monterey Jack, or a Mexican blend all work great).
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the bell peppers are tender. I like them al dente, but cook them how you like them!
12. Remove the stuffed bell peppers from the oven and garnish with fresh cilantro, lime wedges, and a dollop of sour cream or guacamole, if desired. One tip, don't burn your tounge!
13. Serve immediately and enjoy this flavorful and festive dish! It’s perfect for a weeknight dinner or a weekend gathering. You'll be sure to love this, I know I do!