Chicken Stuffed Peppers with White Beans

These easy Chicken Stuffed Peppers with White Beans are a great way to use up leftover chicken breasts for dinner!

Stuffed Peppers are a favorite in my house! I came up with this easy recipe when I had some leftover chicken breast. You can also use chicken breast from a rotisserie or add some breasts to the slow cooker and cook 4 hours low until it shreds easily with two forks. 

Ingredients:

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 red bell pepper, minced
• 1/4 cup cilantro, or parsley
• 5 bell peppers, red, orange, yellow or green
• 14 oz shredded cooked chicken breast*, from rotisserie chicken or leftovers
• 3/4 teaspoon cumin
• 1/2 teaspoon adobo seasoning salt, or salt to taste
• 15.5 oz can white beans, not drained
• 1/2 cup reduced fat shredded cheddar