4-5 large Green bell peppers
1 tub (12 oz.) H-E-B fully cooked ® shredded chicken for enchiladas
1 pkg. H-E-B Fresher Lasting® chile picado cooking sauce
1 cup H-E-B instant rice
1/2 cup plus 1/4 cup H-E-B Shredded Mexican Blend Cheese
Wash and pat peppers dry, slice top off,and remove seeds to make a bowl.
In a large bowl mix chicken, cooking sauce,rice and 1/2 cup of cheese.
Spoon fill each pepper with mixture, but do not pack tightly.
In a microwave safe dish set peppers right side up and add 1/4 cup of water to bottom of dish.
Cover with plastic wrap and insert vent hole for steam. Microwave for 10 minutes until rice is cooked.
Sprinkle peppers with remaining 1/4 cup of shredded cheese
No Nutritional Information Available