Spicy Chicken Stuffed Bell Peppers

• 6 boneless skinless chicken breasts
• 2 (10 ounce) cans diced tomatoes with green chilies
• 14 ounces tomato sauce
• 2 (1 1/4 ounce) packets taco seasoning
• 12 ounces taco sauce
• 1 medium onion, diced
• 2 (2 1/4 ounce) cans black olives, diced
• 2 cups shredded Mexican blend cheese
• 4 -5 large bell peppers, green, red, yellow (I like red!)

1. Preheat oven to 350u0b0F.
2. Boil chicken in a large pot until no longer pink.
3. When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
4. Add tomato sauce, taco seasoning, olives and taco sauce.
5. Reduce heat and simmer 10 minutes.
6. Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
7. Remove from oven and drain any juice from peppers.
8. Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
9. Bake at 350u0b0F for approximately 40-45 minutes.

chicken breasts, tomatoes, tomato sauce, packets taco, taco sauce, onion, black olives, blend cheese, bell peppers

Taken from www.food.com/recipe/spicy-chicken-stuffed-bell-peppers-295971 (may not work)