How To Prepare
Directions:
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil and bake uncovered another 5 minutes.
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Ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 half red bell pepper
- 1/4 cup parsley (or cilantro)
- 5 bell peppers (red or green)
- 16 oz shredded cooked chicken breast,
- 1/2 tsp Cumin
- 15.5 oz can no salt added white beans
Ingredients
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