Chicken and White Bean Stuffed Peppers

By Shutterfly614

Freezing instructions.
Mix stuffing ingredients together and freeze in quart size bags labeling first. Don't freeze the peppers as they will not hold up well. Buy the day or week you are going to make them.

Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• 1/2 tsp cumin
• adobo (or salt) to taste
• 15.5 oz can white beans
• 1/2 cup reduced fat shredded cheddar

Preparation

Step 1

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add 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. Adjust spices to taste.

Preheat oven to 350°. Cut 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 on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.