From the Kitchen of The Cookworm

Chicken Stuffed Peppers and Yellow Rice and Beans

Ingredients

• 1 rotisserie chicken shredded (bones and skin removed)
• 4-6 tablespoons of cilantro
• 6 pablano chilies (about the size of a green bell pepper but darker
• 10 ounces shredded cheese, a Mexican blend or Pepper Jack if you like it spicier
• Salsa
• Sour cream
• 1 box of Goya yellow rice or 1 tube Mahatma yellow saffron rice
• 1 can of black beans or pinto beans

Instructions

Wash the peppers and place them in a zip top bag with 1 tablespoon of water.

Microwave until they are soft but not flat.

Meanwhile mix the chicken, cilantro, a few tablespoons of the salsa and the cheese together.

Taste and season with salt, pepper, and garlic as needed.

Allow the peppers to cool to the touch then cut off the tops and scrape out the insides.

Stuff the peppers with the chicken cheese mixture.

Bake in the oven for 10-15 minutes until heated thru and serve with the yellow rice, and beans using the salsa and sour cream as condiments.