Spanish Stuffed Peppers

Here's a new twist on an old fav!

Spanish Stuffed Peppers

Ingredients

5 skinless, boneless chicken thighs

I medium sized  jar of salsa (mild if you don’t like spice, I used PACE brand but any gluten free brand will do)

1 can of corn ( 6- 8 oz)

1/4 cup of black beans

5 bell peppers ( top cut off, seeds and ribs removed)

1 packet of sazon seasoning

1 cup of chicken stock or prepared bullion

Directions

1.       Put  chicken, salsa, sazon, and stock into a large pot and allow to cook over low heat until the meat is easily fork separated ( about 1 -2 hours).

2.       Heat oven to 400 degrees and place peppers in a baking tray for approximately 15 minutes or until they become easily pliable.

3.       Once chicken is ready, put corn and ¼ cup of black beans  in pot and stir to combine. Allow to cook on low while peppers are in the oven.

4.      Stuff the chicken mixture inside the peppers and place back in the oven for another 15 minutes.

5.       Top with sour cream, or cheese.