Mexican Chicken-Stuffed Peppers - cooking recipe

Ingredients

1 pound extra-lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
4 green peppers
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can black beans, rinsed
1 cup CRACKER BARREL Shredded Tex Mex Cheese

Preparation

Heat oven to 375 degrees F (190 degrees C).
Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.