Spanish Style Stuffed Peppers

I got this recipe from Marci @marcicooks on Instagram so you know it's a good'n. We tried it yesterday, and we all loved it. The kids even had some of their pepper! It's clean and healthy too which is an added plus besides the fact that it includes things from the pantry!

4 boneless skinless chicken breasts

1 can RoTel (or I used a can of diced tomatoes and diced green chilies)

salt & pepper

olive oil

2 red peppers (can do up to 4)

1/4 onion, chopped

1-2 c. cooked rice (seasoned if desired, but not necessary - the Costco packets of quinoa and brown rice are really good in this she says)

1/2 can black beans

juice of a lime (I forgot this, but next time I won't)

garlic powder

chili powder

paprika

cumin

grated cheese to top each pepper

Cook 4 chicken breasts with a can of mild RoTel, salt, pepper and a little bit of olive oil in the crock pot on high for 3-4 hours - until chicken pulls apart easily. Shred chicken and keep it in the crock pot on warm.

Cut the red peppers in half. Hallow them out and remove the seeds and veins. Set the halves in a greased baking dish. Preheat the oven to 350. In a frying pan, warm a little bit of olive oil and add the chopped onion. Sautee until they are translucent/ barely starting to brown. Add the rice and warm it all together. Add about 1/2 the chicken, including tomatoes and the black beans. Sqeeze the lime juice and add garlic powder, chili powder, paprika, and cumin about 2-3 shakes of each. Mix it all together until warm. 

Scoop the mixture into the peppers - stuff them really full. Put grated cheese on the top of each. 

Bake in the over for about 30 min. Can be topped with diced avocado, hot sauce, more lime juice, and fresh cilantro - we had ours plain because I was gone when everyone ate dinner, but they still loved it so imagine how yummier (yeah, it can be a word) it could be!