Olé Chicken Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Easy, simple and tasty assembly of my favorite ingredients 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.
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