Preheat oven to 375℉.
Rehydrate the Southwest Style Chicken according to package instructions and add the additional half-cup salsa.
Mix one teaspoon lime juice, corn, and diced pickled jalapenos into the rehydrated meal.
Wash the bell peppers and slice them in half lengthwise. Remove seeds and membrane.
Lightly spread each pepper half with oil, place on a baking sheet, and roast 10 minutes to soften.
Divide the rehydrated meal mixture into four servings, and fill each bell pepper half with one serving.
Lay each bell pepper half on a baking sheet, top with a slice of Pepper Jack cheese, and bake at 375℉ for 15-20 minutes, or until the cheese is melted and bubbly. Serve with a side salad with cooling Ranch dressing.
