Mexican Chicken-Stuffed Peppers

1. 1

   Heat oven to 375 degrees F (190 degrees C).

2. 2

   Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.

3. 3

   Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.

4. 4

   Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.

5. 5

   Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.