Chipotle Chicken Stuffed Bell Pepper

• 1 Chicken breast; shredded
• 1 bell pepper
• 1/3 can black beans; rinsed and drained
• 1/2 cup rice
• 1 cup chicken stock
• 2 slice of bacon
• 1/2 cup regular salsa
• 1/2 onion; small dice
• 1 clove garlic
• 1 can chipotle salsa
• 1 handful of shredded mexican blend cheese
• 1 salt and pepper

1. Render bacon.
2. Set aside.
3. Saute onion in bacon fat until nearly golden.
4. Add garlic.
5. Add rice.
6. Saute 30 seconds.
7. Add regular salsa.
8. Add a pinch of salt and pepper.
9. Add chicken stock.
10. Cover and simmer on low 15 minutes.
11. Remove from heat.
12. Let stand covered 5 minutes
13. In a mixing bowl, combine shredded chicken, cooked rice, beans, cheese , and chipotle salsa.
14. Remove top from bell pepper.
15. Pull apart ribs with your fingers.
16. Stuff bell pepper with chicken mixture.
17. Stand up in saute pan or small roasting pan.
18. Add crumbled aluminum foil balls to fill space in pan to prevent pepper from moving if necessary.
19. Add water to cover the bottom of the pan.
20. Cover and roast approximately 45 minutes at 350 degrees or until peppers are wilted and mixture is slightly bubbling.
21. Variations: Corn, jalapeno, cilantro, goat cheese, cotija cheese, lime juice, arugala, spinach, or tequila.

chicken, bell pepper, black beans, rice, chicken stock, bacon, regular salsa, onion, clove garlic, salsa, handful, salt

Taken from cookpad.com/us/recipes/351309-chipotle-chicken-stuffed-bell-pepper (may not work)