Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1/2 red bell pepper (minced)
  • 1/4 cup cilantro (or parsley)
  • 5 bell peppers (red, orange, yellow or green)
  • 14 oz shredded cooked chicken breast* (from rotisserie chicken or leftovers)
  • 3/4 teaspoon cumin
  • 1/2 teaspoon adobo seasoning salt
  • 15.5 oz can white beans (not drained)
  • 1/2 cup reduced fat shredded cheddar

Instruction

  • Preheat oven to 350F.
  • In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.
  • Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.
  • Cut the peppers in half removing seeds and stem.
  • Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
  • Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)
  • Cover tight with foil. Bake 30 minutes, until the peppers are soft.
  • Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.