2 – Boneless Skinless Chicken Breasts

1 – pkg. low sodium taco seasoning

2 – TBSP EVOO

With a sharp knife, slice chicken breasts in half width wise so that you have 4 thin breasts. Mix together taco seasoning and EVOO and then combine with chicken. If you have the time, marinate overnight or for a couple of hours.

You can either grill, pan fry or bake the chicken. Once done, slice into strips and then cut into bite sized cubes. Set aside until ready to mix with other ingredients.

1 cup peppers (green, red yellow or combination of all 3) – seeded and diced

2 – jalapenos, seeded & diced

1 – small onion diced

2 – cloves of fresh garlic – peeled and diced

2 – TBSP EVOO

Heat EVOO until hot and then pour in all the peppers, onions and garlic. Cook until veggies are slightly browned. Season to taste with salt and pepper.

1 – pkg. boil in bag instant rice cooked (you can easily substitute brown rice)

¾ cup reduced fat shredded cheddar or Mexican blend cheese

4 – medium sized bell peppers – sliced in half and seeded

Mix together seasoned chicken, pepper & onion mixture with rice and cheese. Using your hand, stuff mixture into pepper halves and gently mold so that it forms a slightly rounded shape.

Place stuffed peppers into a baking dish rice side up. Fill the bottom of the dish with enough water to just cover the bottom. Cover with foil and bake at 400 for about 20 minutes or until the peppers are slightly soft and the rice mixture is heated. Remove the foil, sprinkle some cheese on top and bake another 3 to 5 minutes until the cheese is melted.

I hope that you enjoy!