Chicken Enchilada Stuffed Bell Peppers

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 -4 bell peppers (any color is fine)
• 1/2 pre-cooked rotisserie-cooked chicken, picked and shredded
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups spanish rice, cooked (i like the near east brand)
• 1 (8 ounce) can of hot enchilada sauce
• pickeled jalapeno
• habanero salsa (or hot salsa of your preference)
• 2 cups shredded cheese (colby-jack, pepper jack, cheddar whatever you like best)

Recipe

• 1 cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
• 2 mix the shredded chicken, black beans and rice.
• 3 coat the bottom of a baking pan with a thin layer of enchilada sauce and arrange the peppers in the bottom.
• 4 fill the peppers with the chicken, rice, bean mixture.
• 5 top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
• 6 bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
• 7 pour any remaining enchilada sauce over the cooked peppers once finished.