Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 onion (chopped)
  • 1 cup chopped tomatoes
  • 4.5 ounces chopped green chiles
  • 3 cups shredded rotisserie chicken
  • 4 bell peppers (your choice of color)
  • 1/2 cup shredded cheese (recommend enchilado or Oaxaca)
  • Guacamole (for garnish (optional))

Instruction

  • Preheat oven to 350 degrees F.
  • Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.
  • Add tomato and stir for another 2 minutes. Add green chile and shredded chicken and stir until ingredients are well combined and warm. Set aside.
  • Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot parboil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them.
  • Pour about 1⁄4 inch water into a baking dish that will accommodate your peppers.
  • Stuff each pepper with chicken filling, top with cheese, and place in the baking dish.
  • Cover with foil and crimp the edges onto the dish creating a seal. Bake for about 25 to 30 minutes.
  • Remove from the oven and let rest for about 5 minutes. Plate 1 pepper per plate, top with fresh guacamole.