What you'll need:
- 6 peppers: 2 poblano, 2 red bell, and 2 green bell
- 4 chicken thighs, washed and fat removed
- 1 spanish onion, diced
- 3 cloves garlic, minced
- 1 beefsteak tomato, diced
- 1/2 cup long grain brown rice
- 1 cup Prego Heart Smart sauce
- 1/2 cup reduced fat Feta
- 2 tsp extra virgin olive oil
- 1/2 tbsp salt (or more, depending on preference)
- 1/2 tbsp cumin
- pepper, to taste
What to do:
Boil the chicken in a pot with 4 cups of water. Remove all the fat that rises to the top. Remove the chicken from the stock and chop it into little cubes. DON'T THROW OUT THE CHICKEN STOCK- set it aside to cook the stuffing in!
Lay all the peppers out on a lined or greased tray and broil each side for 7 minutes until it chars. Total process should take about 15 minutes. Once they're done, individually wrap each pepper in aluminum foil tightly, and set on the side. Sauté the onions in a large pot in the olive oil for a few minutes. Then add the garlic and cook for 30 seconds. Then add the rice, tomatoes, and 2 cups of chicken stock. Bring to a boil, lower the heat, cover the pot, and simmer for 30 minutes, or until the rice is done.
While the rice is cooking, unwrap the peppers from the aluminum foil. Carefully remove the skin off of all the peppers, slice down the length of the pepper just enough to remove the seeds on the inside and to stuff it.
When the rice is done, stuff all the peppers and close them back up as much as possible. Place the Prego Heart Smart sauce on the bottom of a baking pan and lay all the peppers on top of the sauce. Evenly sprinkle the feta overtop all the peppers and place in the oven to broil for 5-10 minutes, making sure not to burn the feta. Remove from the oven and enjoy your stuffed peppers :)