Spanish Rice Stuffed Peppers:

bell peppers

Ingredients:

5-6 large bell peppers, different colors
1 onion, chopped
1/2 bell pepper, minced.
1 cup white rice, uncooked
1 can rotel
2 cups chicken broth
1 pound ground chicken
1/2 tsp. cumin, salt and pepper as desired

2 cups sharp cheddar cheese

Rinse and devein peppers. Sautee onion and bell pepper with the ground chicken. Season as desired. Prepare rice as directed, using chicken broth instead of water. When rice is finished, mix in with the ground chicken, the can of rotel, and add cheese. Stuff into peppers and top with more cheese. Bake in a 350 degree oven for 20-30 minutes or until peppers are soft.

What do you think? I'd love to hear from you.

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