Recipe of the Week: Chicken and Rice Stuffed Peppers

With all of the yummy, garden-fresh produce available now, I thought I'd try something new with some green bell peppers that were given to me. I stuffed them with a chicken-rice mixture, and they turned out FABULOUS! Served up with a simple side of right-off-the-vine tomatoes, these stuffed peppers make a perfect summer meal! Here's how I made them:

Ingredients:

• 12.5 oz. can of chicken breast
• 2 cups uncooked instant rice
• 1 can cream of chicken soup
• 1 soup can milk
• 1 can Rotel
• 3 - 4 green bell peppers
• Shredded cheddar

Method:
Pre-heat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray. Wash bell peppers. Cut in half, remove the seeds and set hollowed out peppers aside. Open can of chicken breast and empty contents, including liquid, into a large mixing bowl. Using a fork, shred chicken. Add uncooked instant rice, soup, milk and Rotel to shredded chicken and stir until well mixed. Scoop chicken/rice mixture into peppers and place in baking dish. (If you have left-over chicken/rice, just spoon it in the baking dish around the peppers.) Sprinkle the tops of the stuffed peppers with shredded cheese. Cover dish with foil, place in oven, and bake for about 30 - 40 minutes. Serve with a side salad, sliced tomatoes, etc. Enjoy!

Have a SUPER week!!