Stuffed Mini Sweet Peppers

• 1 pound Ground Chicken, Browned
• 23 cans (15 Oz. Size) Black Beans
• 1 Tablespoon Sun Dried Or Tomato Paste
• 3 ounces, weight Semi-Soft Goat Cheese
• 2 ounces, weight Fat Free Cottage Cheese
• 3/4 cups Spinach, Fresh, Chopped
• 13 cups Cilantro, Chopped
• 1/2 teaspoons Coriander
• 16 Mini Sweet Peppers
• 1- 1/2 cup Homemade Or Jar Salsa

1. Preheat oven to 350 degrees F.
2. Brown ground chicken till cooked through.
3. Add black beans and tomato paste, cook until warmed through.
4. Let cool.
5. Add goat cheese, cottage cheese, spinach, cilantro and coriander.
6. Mix well.
7. Cut tops off sweet peppers, remove seeds.
8. Stuff mixture into peppers, overfilling just a bit.
9. Spoon about 2/3 of the salsa into bottom of baking dish.
10. Lay peppers on top of salsa.
11. Spoon the rest of the salsa over peppers.
12. Bake for 20-25 minutes until peppers are tender and slightly crisp.

ground chicken, black beans, goat cheese, cottage cheese, cilantro, coriander, sweet peppers, salsa

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-mini-sweet-peppers/ (may not work)