Chicken and White Bean Stuffed Peppers. YUM! A winner declared the Teen! The boys would not stop eating it! I was looking forward to many leftovers - not the case. I have one lunch left out tonight's dinner!
This meal was also super easy. I pulled out frozen chicken that had been leftover from a previous week's meal of Herb Garden Chicken in the Slow Cooker. Sauteed 1/2 red pepper, chopped onion, and cilantro. Added the chicken, cumin, and Cannelloni Beans. Cooked in broth till thick. Stuffed my peppers - I used 3 green, 2 yellow, an orange and the tiny half of the red pepper. Baked in 1 cup of chicken broth at 350 degrees for 40 min (a bit longer than the recipe suggested). Top with cheese. Allow to melt.
I cooked rice in chicken broth. With the rice cooked, I heated thoroughly with several spoonfuls of salsa. Not a bite was left!
Two big thumbs up for this meal!