Creamy Chicken Stuffed Peppers:

I always crave stuffed peppers 
when the weather starts getting warmer!

These are a tad different than your 
traditional ground beef and rice stuffed peppers.

I LOVE those too, but these are a fun way to change it up.

They do not have rice in the filling, 
so I love to serve 
THIS 
super yummy Mexican Rice on the side.

I hope you enjoy!

4 bell peppers

2 cups shredded cooked chicken

1 (8 ounce) package cream cheese

1 cup shredded cheddar cheese

2 teaspoons ground cumin

1/2 cup salsa

dash of salt and pepper

dried cilantro

Additional shredded cheese for topping

Cut peppers in half lengthwise, and remove stems and seeds.
Bring a large pot of water to a boil. Add peppers. Boil for 5 minutes. Drain. 
Place cut side up in a greased 9x13 pan.
Cream together cream cheese, shredded cheese, cumin, salsa, salt and pepper in a mixing bowl. Add chicken, and mix just until combined.
Using a fork, divide filling between all the pepper halves.
Sprinkle with cilantro.
Cover pan with foil. Bake at 350 degrees for 35 minutes.
Remove foil. Sprinkle with additional cheese. 
Bake 5 minutes longer, or until cheese is melted.
Serve!!!

Note:
-If you want to add a little extra zing, add chopped jalapenos to the filling as well!!
-Also, any shredded cheese works great. I usually use a mix of mozzarella and cheddar. But pepper jack or a Mexican blend would probably be really good.

Mexican Rice:

I love most things about a Mexican restaurant, but I love, love the fact that almost every single meal that you order, comes with a Mexican rice. 

I feel like it totally goes with everything, and just makes your meal even more yummy!

I love this super easy version of a restaurant Mexican rice. 

It's really fast to throw together, and it seriously goes with anything!

This is not the best picture representation of this recipe, but it's all I have right now. Will definitely be updating, but also stay tuned for the recipe for these amazing chicken stuffed peppers!

2 cups long grain rice

1/4 cup canola oil

1 (8 ounce) can tomato sauce

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon minced garlic

dash of cumin

dash of pepper

4 cups chicken broth

Heat oil in a large skillet or saucepan over medium-high heat. Add rice, and cook and stir until light golden brown. Add remaining ingredients, and stir to combine. Reduce heat to low, and cover pan. Simmer for 20-30 minutes, stirring occasionally, until rice is tender and all the liquid is absorbed. 

Serve with tacos, enchiladas, etc.!!