Mexican Stuffed Peppers

• 1 lb. extra-lean ground chicken
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 4 green peppers
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1 cup Cracker Barrel Shredded Tex Mex Cheese

1. Heat oven to 375 degrees F.
2. Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 min.
3. or until chicken is done, stirring occasionally.
4. Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans.
5. Cook 5 to 6 min.
6. or until slightly thickened, stirring frequently.
7. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
8. Spoon chicken mixture into peppers.
9. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
10. Bake 40 min.
11. Carefully remove peppers from pan; drain water.
12. Return peppers to pan.
13. Top with cheese; bake 5 min.
14. or until melted.

extralean ground chicken, onion, garlic, chili powder, ground cumin, green peppers, tomatoes, cheese

Taken from www.kraftrecipes.com/recipes/mexican-stuffed-peppers-178503.aspx (may not work)