Salsa Verde Chicken Stuffed Peppers

• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Cracked Black Pepper
• 1/2 teaspoons Garlic Powder
• 2 teaspoons Chili Powder
• 1/2 teaspoons Oregano
• 1/4 teaspoons Cumin
• 5 Large Bell Peppers
• 1- 1/2 cup Rice, Cooked
• 1- 1/2 cup Mild Salsa Verde
• 1 can (15 Oz. Size) Black Beans, Drained
• 1- 1/2 cup Mexican Blend Shredded Cheese, Divided
• Sour Cream, For Topping (optional)
• Green Onions, Chopped, For Topping (optional)

1. Place chicken, salt, pepper, garlic powder, chili powder, oregano and cumin in a sauce pan and cover with about 4 cups of water.
2. Bring to a boil over high medium-high heat and and boil for 10 minutes.
3. Partially cover pan with lid, lower heat to medium-low and simmer for 30 minutes.
4. Preheat oven to 350 degrees F. Remove chicken and shred.
5. Meanwhile, as chicken is cooking, submerge peppers in water in a pot and boil over high heat for 45 minutes.
6. Remove peppers from pot and place them in a baking dish.
7. In a large bowl, stir to combine shredded chicken, rice, salsa, beans, and half of shredded cheese (about 3/4 cup).
8. Divide filling between each of the peppers and top with remaining cheese.
9. Place just enough water in the baking dish to barely coat the bottom.
10. Cover the baking dish with foil and bake for 2025 minutes or until peppers are soft and filling is heated through.
11. Top with sour cream and green onions, if desired, and serve.

chicken breasts, kosher salt, freshly cracked black pepper, garlic, chili powder, oregano, cumin, bell peppers, rice, salsa, black beans, shredded cheese, sour cream, green onions

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/salsa-verde-chicken-stuffed-peppers/ (may not work)