2 bell peppers
2 chicken breast
1 small jar salsa
1 cup black beans
1 slice reduced fat colby jack cheese, cut in half
Put chicken breast and salsa in a sauce pot. Boil until chicken is cooked. Shred chicken breasts. Stir together chicken and salsa. Set aside.
Bring a deep pot of water to a boil. Cut tops off of bell peppers. Remove seeds and white spines. Boil peppers for 3 minutes. Remove papers and dry upside down on paper towels.
Mix together chicken mixture and beans. Stuff bell peppers.
Stand peppers in a small baking dish. Put about a 1/2 inch of water in the bottom of the dish.
Bake at 350 for 20 minutes. Top each bell pepper with 1/2 a cheese slice. Return to oven for 10 more minutes or until cheese is melted.
1 pepper = 4 points