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"Slice the tops off the bell peppers, remove and discard the seeds and membranes from the inside of each pepper. Remove and discard the stems and chop the remaining pepper from the tops. Set aside. *If you want to keep the tops of the peppers for serving, you can chop up 1/2 cup of an extra pepper. I chopped up an additional red pepper. Filling is enough to fill 4-6 peppers, depending on their size."
<https://www.wifemamafoodie.com/black-rice-chicken-fajita-stuffed-peppers/>