Salsa Verde Chicken Stuffed Peppers

Place chicken, salt, pepper, garlic powder, chili powder, oregano and cumin in a sauce pan and cover with about 4 cups of water. Bring to a boil over high medium-high heat and and boil for 10 minutes. Partially cover pan with lid, lower heat to medium-low and simmer for 30 minutes.

Preheat oven to 350ºF. Remove chicken and shred.

Meanwhile, as chicken is cooking, submerge peppers in water in a pot and boil over high heat for 4–5 minutes. Remove peppers from pot and place them in a baking dish.

In a large bowl, stir to combine shredded chicken, rice, salsa, beans, and half of shredded cheese (about 3/4 cup). Divide filling between each of the peppers and top with remaining cheese.

Place just enough water in the baking dish to barely coat the bottom. Cover the baking dish with foil and bake for 20–25 minutes or until peppers are soft and filling is heated through. Top with sour cream and green onions, if desired, and serve.