No Carb - Chicken Stuffed Green Peppers - cooking recipe

Ingredients

6 green peppers
2 cooked chicken breasts, from a rotisserie chicken, shredded (I use a smoked chicken)
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes, drained (I used diced with green chilies)
4 ounces mushrooms, diced
1 (8 ounce) bag shredded mexican cheese
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
1/4 teaspoon salt

Preparation

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain.
Put the chicken, black beans, tomatos, mushrooms, 4 oz of the cheese and the seasonings in a large bowl and toss until mixed.
Preheat oven to 350 and spray a baking dish with Pam.
Arrange the peppers in the baking dish and stuff generously with the mixture from the bowl.
Top the stuffed peppers with the remaining cheese.
Bake at 350 for 45 minutes.
Enjoy!