Olé Chicken Stuffed Bell Peppers

Easy, simple and tasty assembly of my favorite ingredients

• Ready In: 1 hr
• Serves: 4-6
• Yields: 6 peppers

Ingredients

• 6  large red bell peppers
• 2  cups chicken breasts, cooked and shredded
• 1  cup cooked brown rice
• 3  cups  green enchilada sauce, separated, 1 1/2c for the filling
• 1  cup  Mexican blend cheese, shredded
• 1⁄2 cup  chopped fresh cilantro
• 1  finely chopped chipotle chile in adobo, with sauce (more, if you like it hot)
• 6  pieces cheddar cheese, small pieces for topping (about 1 inch square)

Directions

1. With sharp paring knife, carefully remove peppers stems and seeds.
2. Combine ingredients except the cheddar squares, fill all peppers finishing with the cheddar square.
3. Spray a baking dish with vegetable cooking spray and set peppers upright in the dish.
4. Pour the remaining green salsa over the peppers.
5. Bake at 350°F for 45 minutes.
6. Serve hot, with steamed broccoli and a salad.