Mexican Stuffed Peppers

1. 1

   Heat oven to 375 degrees F.

2. 2

   Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 min.

3. 3

   or until chicken is done, stirring occasionally.

4. 4

   Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans.

5. 5

   Cook 5 to 6 min.

6. 6

   or until slightly thickened, stirring frequently.

7. 7

   Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.

8. 8

   Spoon chicken mixture into peppers.

9. 9

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

10. 10

    Bake 40 min.

11. 11

    Carefully remove peppers from pan; drain water.

12. 12

    Return peppers to pan.

13. 13

    Top with cheese; bake 5 min.

14. 14

    or until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.