Poivrons farcis au poulet

Ingrédients

• 4 sweet twister peppers (bell peppers also work)
• 2 cups pulled apart rotisserie chicken (or cooked chicken breast)
• 1 batch Easy Healthy Enchilada Sauce
• 1 cup shredded block cheese of choice (my favorites are cheddar or a Mexican shredded cheese mix)

Préparation

1. 1

   Preheat the oven to 350 F.

2. 2

   Make a small slit across half of the...: Make a small slit across half of the top of the pepper (under the stem), from the middle of that slit make a long slit down the length of the pepper (be careful not to cut the stem off). Remove the seeds. Wash and dry the peppers. *If you're using bell peppers, see the notes.

3. 3

   Stuff each pepper with ½ cup rotisserie chicken.

4. 4

   Place the stuffed peppers in a 9 x...: Place the stuffed peppers in a 9 x 9 metal non-stick baking dish.

5. 5

   Pour the enchilada sauce over the peppers, doing...: Pour the enchilada sauce over the peppers, doing your best to get the inside of the peppers coated with sauce.

6. 6

   Sprinkle the cheese over the top of the...: Sprinkle the cheese over the top of the peppers.

7. 7

   Cover with tented aluminum foil (make sure the...: Cover with tented aluminum foil (make sure the aluminum foil isn’t touching the cheese).

8. 8

   Bake for 30 minutes, or until the peppers...: Bake for 30 minutes, or until the peppers are cooked through, the chicken is hot, and the cheese is bubbly.