4 large peppers cut in halves
2 cups basmati rice
1 lb boneless chicken or ground chicken
3/4 cup salsa
2 tbsp olive or coconut oil
1 tbsp taco seasoning
2 cups shredded colby cheese or mozzerella
Instructions
1. Preheat oven to 350.
2. Add 1 3/4 cups water and 1 cup rice to a medium sauce pan. Bring to a bowl then cover and simmer for about 12 minutes stirring frequently.
3. While rice is cooking add oil to saute pan and cook chicken until no longer pink. Once cooked drain and then add taco seasoning and salsa.
4. Spray a large baking sheet with olive oil and place peppers open side up. Spoon in rice to layer bottom then chicken mixture. Top with cheese and place in the oven.
5. Bake approximately 20-30 minutes depending on texture and how big your peppers are.
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