Chicken & Rice Stuffed Peppers

So, I started meal planning this past week. The time it takes to sit down and plan it out, really pays off when it comes time to going to the grocery store and after work when you don't know what to cook. Less stress. Going to the grocery store was a breeze! Minus the sold out chicken breasts... that's another story. 

If you've followed me on here or instagram, you know I LOVE Skinnytaste! Pretty much all the recipes on my meal plan for the next 2 weeks are all from Skinnytaste. 

I've been learning to cook and to cook with what I have, which isn't much. I pretty much adapt whatever I have to the recipe I am using. Luckily, everything has always turned out fabulous.

Thus, I give you this delicious recipe! 

Chicken/Rice Stuffed Peppers (for 2)

adapted from Skinnytaste

• 2 large chicken Breasts, cooked & shredded. (Mine were marinated in Dale's, yum!)
• 1 garlic, minced
• 1/4 onion, minced or onion powder
• salt to taste
• 2 large green bell peppers, washed
• 1 cup fat free chicken broth
• 1 1/2 cups cooked rice or 1 Success boil-in-bag, cooked
• 1 tbsp olive oil
• Shredded Colby & Monterey Jack Cheese to sprinkle on top

Directions:
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion and garlic to the pan. Saute about 2 minutes and chicken. Add 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and chicken together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves in the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with cheese and enjoy!!