Chicken Stuffed Bell Peppers

• Crisco Original No-Stick Cooking Spray
• 4 orange bell peppers or medium-sized green, red, with flat bottoms
• 2 tablespoons Crisco Pure Vegetable Oil
• 1 medium onion peeled and diced
• 2 teaspoons minced garlic
• 1 1/2 cups cooked chicken diced
• 1 cup cooked rice
• 3/4 cup marinara sauce
• 1 cup shredded cheddar cheese divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. HEAT oven to 375u0b0F. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
2. HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sauteing 3 minutes or until onions are translucent. Place mixture into medium bowl. Combine onion mixture with chicken, rice, spaghetti sauce, 1/2 cup cheese, salt and pepper. Divide mixture evenly into prepared peppers. Cover with aluminum foil.
3. BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted. Serve.

spray, orange bell peppers, vegetable oil, onion, garlic, chicken, rice, marinara sauce, cheddar cheese, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Chicken-Stuffed-Bell-Peppers-2663584 (may not work)