Southwestern Shredded Chicken Stuffed Peppers

Ingredients:

For the enchilada sauce:
1 tsp olive oil
2 cloves garlic, minced
½ cup chicken broth
1½ cups tomato sauce
2 tbs chipotle chiles in adobo sauce, chopped
½ tsp chili powder
1 tsp ground cumin
salt and pepper, to taste

For the stuffed peppers:
8-10 BellaFina peppers, any color
2 cups shredded cooked chicken
½ cup corn kernels, frozen or fresh
½ cup canned or cooked black beans, drained and rinsed
1 cup cooked quinoa or rice
1-2 tbs taco seasoning
¼ cup diced onion
2 cloves garlic, minced
1 plum tomato, diced
½ cup enchilada sauce, plus more for topping and baking
½ cup shredded cheddar cheese, plus more for topping
¼ cup chopped, fresh cilantro leaves, plus more for topping
½ cup water

Instructions:

Serves: 4

Preheat the oven to 375 degrees F.

To make the sauce, heat olive oil in a saucepan over medium heat. Sautee the garlic for 3 minutes Add the remaining sauce ingredients, stir well and bring to a boil. Reduce heat to low and let simmer while prepping the peppers.

Wash the bell peppers and slice them in half lengthwise. Scrape out the seeds and set them in a 9×13 baking dish.

In a large mixing bowl, combine the remaining ingredients and mix well. Stuff each pepper half with equal amounts of the filling and place back in baking dish, stuffing side up.

Pour ½ cup water mixed with a few spoonfuls of enchilada sauce into the bottom of the baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 45 minutes.

When peppers are done cooking, remove from oven and be very careful removing the foil – they will be pretty steamy. Serve immediately topped with additional enchilada sauce, a sprinkle of cheddar cheese, and garnish with cilantro leaves and a dollop of Greek yogurt or sour cream.

From fabfitmommy.com