White Bean and Chicken Stuffed Peppers

Chicken and White Bean Stuffed Peppers (adapted from skinnytaste.com recipe):

• 2 tsp olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup of cilantro
• 2 bell peppers
• 14 oz shredded cooked chicken breast
• 1/2 tsp cumin
• adobo to taste
• 15.5 oz can white beans
• about 1 cup chicken broth
• 1 cup low-fat shredded cheddar cheese

Directions: 

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, and cilantro. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and about 1 cup of chicken broth and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with about 1 Tbsp of cheese, then 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil.Bake 30 minutes at 350°. Remove foil, top with remaining cheese and bake uncovered another 5 minutes.