Directions:

Remove wings and drumsticks from the chicken and refrigerate for another meal.

Remove skin from the chicken and discard. Pull breast meat into thin strips and place in a large bowl. Add cumin, garlic salt, chili powder, black pepper, canned tomatoes, Mexican rice, cheese and black beans. Set aside.

Preheat oven to 350 degrees F

Bring a large pot of water to boil. Slice the tops off of each bell pepper and hollow out the inside by removing the seeds and white fibrous ribs. Using a small paring knife, carve a jack-o-lantern face into one side of each bell pepper.

Place the peppers and tops into the boiling water and cook for 5 minutes until the peppers are tender. Remove peppers from the water and allow to cool slightly.

Fill each pepper with the chicken and rice mixture and top with extra cheese if desired. Place the tops over each stuffed pepper and place peppers in a shallow baking dish.

Bake for 30 minutes or until cheese is melted and the pepper is tender.