Cook, stirring occasionally, chicken, onions, garlic and seasonings in large skillet over medium-high heat 7 to 9 min. or until chicken is done.
Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes. Cook, stirring frequently, 5 to 6 min. or until slightly thickened.
Meanwhile, remove cores and seeds from pepper shells; stand pepper shells, fill sides up, in ovenproof skillet.
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover tightly with foil.
Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake, uncovered, 5 min. or until melted.
Garnish with chopped fresh cilantro before serving.
For a touch of heat, add a chopped fresh jalapeño pepper to cooked chicken mixture along with the chopped green pepper tops, tomatoes and beans.
This recipe is a great way to use up leftover vegetables, such as sweet peppers, celery and/or corn, while adding colour, crunch and flavour.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.