Southwestern Shredded Chicken Stuffed Peppers

Preheat the oven to 375 F.

To make the sauce, heat olive oil in a saucepan over medium heat. Add the garlic and saute for 3 minutes Add the remaining sauce ingredients, stir well and bring to a boil. Reduce heat to low and let it simmer while prepping the peppers.

Wash the bell peppers and slice them in half lengthwise. Scrape out the seeds and discard them. Set the peppers in a 9×13 baking dish.

In a large mixing bowl, combine the remaining ingredients for the peppers (except the 1/2 cup of water) and mix well. Stuff each pepper half with equal amounts of the filling and place back in baking dish, stuffing side up.

Pour 1/2 cup water mixed with a few spoonfuls of enchilada sauce into the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

When peppers are done cooking, remove from oven and be very careful removing the foil—they will be pretty steamy. Serve immediately topped with additional enchilada sauce, a sprinkle of cheddar cheese, and garnish with cilantro leaves and a dollop of Greek yogurt or sour cream.