Chicken and White Bean Stuffed Peppers

2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
½ red bell pepper, chopped
¼ cup parsley
5 green bell peppers
14 oz. shredded, cooked chicken breast
½ tsp cumin
Salt and pepper to taste
1 can white beans
½ cup 2% shredded cheddar

Preheat oven to 350? F. In a medium pan, heat oil and add chopped onions, garlic, parsley, and red peppers. Sauté until soft. Add chicken and season with cumin, salt, and pepper. Add beans and 1 to 1 ½ cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Cut peppers in half and remove seeds and stems. Place peppers in baking dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water on the bottom of the baking dish. Cover tightly with foil. Bake for 30 minutes at 350? F. Remove foil and top with cheese; bake uncovered for 5 minutes or until cheese melts.
By: Anna Hamilton

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