Ground Chicken and Shrimp with Spanish Rice Stuffed Bell Peppers

GROUND CHICKEN AND SHRIMP WITH SPANISH RICE STUFFED BELL PEPPERS
1 lb. ground chicken
1 lb. medium peeled shrimp
1 (11-oz.) can Mexican corn, drained
1 (8-oz.) container fresh pico de gallo
1 (5.6-oz.) pkg. Knorr Fiesta Sides-Spanish Rice (cook according to pkg. instructions)
4 whole bell peppers, halved and seeded
1 medium onion, diced
Salt, red, black pepper, garlic powder
1 bunch chopped green onions
Olive oil

1. In a large pot, bring water to boil. When it boils, drop in the bell pepper halves and cook for 2-3 minutes. Just enough to softened them but not mushy, still want them firm.
2. Drain and set aside.
3. In a medium saucepan, cook the Spanish Rice following the directions on package and set aside when done.
4. In large skillet, drizzle olive oil to cover bottom. Heat over medium heat.
5. Add the ground chicken and diced onion and cook until chicken is cooked thoroughly.
6. Season shrimp and add to the chicken mixture. Cook until pink.
7. Add the corn, pico and rice. Mix well.
8. Taste for seasoning.
9. Fill the bell pepper halves with the mixture. If you have extra filling, I like to line the dish that I will place the stuffed peppers.
10. Place the stuffed peppers on top of the extra mixture.
11. Sprinkle with chopped green onions.
12. Drizzle with olive oil.
13. When ready to serve, place in 350 oven until heated through, about 15-20 minutes, depending on how long they set out before cooking. Sometimes, I prepare ahead of time and refrigerate and then bake.