Chicken-Stuffed Peppers

Інгредієнти

6 bell peppers, color of your choice

2 pounds boneless, skinless chicken breasts, cooked and shredded

1 ½ cups prepared HOT ENCHILADA DIP

HOMEMADE GOURMET SPANISH RICE MIX, prepared

1 cup shredded cheddar cheese

Напрямки

Preheat oven to 350 degrees.

Cut off tops of peppers and scoop out seeds to form shells, you may need to trim the bottoms so that they will sit up in the baking pan.

In a bowl, combine chicken with HOT ENCHILADA DIP and SPANISH RICE, stirring until well-mixed.

Spoon mixture into pepper shells.

Top with cheese and bake, covered, in greased 13x9x2 baking dish for 45-60 minutes or until peppers are soft.

Serves 6.