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
- 12 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)
Instructions
- With sharp paring knife, carefully remove peppers stems and seeds.
- Combine ingredients except the cheddar squares, fill all peppers finishing with the cheddar square.
- Spray a baking dish with vegetable cooking spray and set peppers upright in the dish.
- Pour the remaining green salsa over the peppers.
- Bake at 350F for 45 minutes.
- Serve hot, with steamed broccoli and a salad.
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