Ingredients
2tspolive oil
1onion,chopped
4garlic,cloves, chopped
½red bell pepper,half
¼cupparsley,or cilantro
5bellpeppers,red or green
14ozchicken breast,shredded cooked
½tspcumin
Goya Adobo All-Purpose Seasoning
15½ozwhite beans
½cupcheddar,reduced fat shredded
Preparation
In a medium pan, heat oil on medium heat. Add the chopped onions, garlic, parsley and red pepper, saute until soft, about a minute.
Add the chicken and season with cumin and adobo seasoning. Add beans and 1 to 1½ cups of water and simmer for about 5 to 10 minutes, until it thickens and the liquid reduces.
Preheat oven to 350 degrees F.
Cut the peppers in half, removing seeds and stem.
Place peppers in an oven-proof dish. Fill each pepper with ⅓ cup of chicken and bean mixture.
Pour about ⅓ cup of water or chicken broth in the bottom of the baking dish.
Cover tight with foil. Bake for 30 minutes, until the peppers are soft.
Remove foil, top with cheese and bake uncovered for another 5 minutes.
