Chicken and White Bean Stuffed Peppers

Step 1

Preheat oven to 350F.

Step 2

In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.

Step 3

Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.

Step 4

Cut the peppers in half removing seeds and stem.

Step 5

Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.

Step 6

Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)

Step 7

Cover tight with foil. Bake 30 minutes, until the peppers are soft.

Step 8

Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.