Enchilada-stuffed peppers

Name: Enchilada-stuffed peppers
Yield: 3 servings
Cuisine: American
Ingredients: 6 bell peppers; 3 (12.5 oz) cans of chicken (chunk or shredded); 1 white onion; 2 (10 oz) cans of enchilada sauce

Andrew K @cook_7686723

Pictured with some sauteed asparagus.

Andrew K @cook_7686723

Pictured with some sauteed asparagus.

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Ingredients

3 servings

6bell peppers
3 (12.5 oz)cans of chicken (chunk or shredded)
1white onion
2 (10 oz)cans of enchilada sauce

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Steps

1

Preheat the oven to 350 and get a pot of water boiling on the stove.
2

Slice the onion into half-inch squares and get it sauteeing in some olive oil on medium-high heat.
3

Slice the tops off the bell peppers and remove the cores and the white bits.
4

When the water is boiling, toss the peppers in for five minutes, then remove from heat and arrange in a baking dish.
5

Once the onion is cooked, add the chicken and enchilada sauce and get it all mixed together.
6

Boil the enchilada sauce down and then spoon the mix into the peppers. Maybe sprinkle some cheese in there.
7

Bake the peppers and filling for 15 minutes at 350. Add cheese five minutes from the end.
8

Serve with some kind of vegetable.