Stuffed Peppers

Have you guys missed me? Thought I fell off the face of the earth? I'm back! Summer break is over & the new school year has started. I'm back to being organized & available to bring you more recipes. I hope you all had a fabulous summer. 


I was in the mood for stuffed peppers the other day. However I didn't feel like the classic stuffed peppers. You know with the hamburger & rice. I always seem to have to put a twist on things. That is exactly what I did with these. I hope you enjoy them.


3 red peppers
2 cans of chicken in water (you can use shredded chicken about 1/2 cup or so)
1 can of cambell's condensed cream of chicken soup
1 box of chicken & vegetable wild rice (only need about 1 cup out of this)
1 cup 2% Colby Jack Cheese


Preheat oven to 400
In a bowl mix the drained cans of chicken, cream of chicken soup, cooked wild rice (about 1 cup or so, you use your best judgement), and half a cup of the Colby Jack cheese.
Cut the peppers in half & scoop out the insides. Stuff the mixture into each half and lay on a cookie sheet. Top with the remainder of the cheese and bake for 30 to 40 minutes or until peppers reach desired tenderness. I personally like them with a little bite so I only baked mine for 30 minutes.
Enjoy!
Instead of wild rice you can use stuffing & in replace of the chicken you can use turkey. GREAT left over idea for Thanksgiving!!!