Chicken & Chorizo Stuffed Peppers

Preheat oven to 350°.

Cut off top of peppers and remove the seeds. Blanch in boiling water for 5 minutes, then rinse in cold water.

Cut chicken into small pieces. Cook on stove top according to the directions on the taco seasoning package. When finished cooking and seasoning, drain corn and add to chicken, then set aside.

Sauté the chorizo until well cooked throughout. Add chicken & corn mixture, and add the salsa. Mix well.

Place 1 tbsp. of cheese to bottom of peppers, then fill with chicken/chorizo mixture. Top with more cheese.

Bake in oven for 15-20 minutes.