Recipe yields 4 servings
1 Rotisserie chicken
1 tbsp olive oil
1 medium yellow onion
3 cloves garlic
2 tbsp cumin
1 tbsp oregano
1 can cannellini beans
2 cups chicken stock
Salt and pepper, to taste
4 large green bell peppers
1 cup shredded cheddar cheese (or any other cheese of your choice)
Preheat the oven to 400 degrees. Remove the chicken breasts from the rotisserie chicken and shred the chicken into bite sized pieces. Place to the side for later.
Dice the onion and mince the garlic.
In a large skillet, heat the olive oil and add the onion and garlic. Cook 2-3 minutes on medium-high heat until translucent and fragrant. Be sure to stir it and coat it with the oil to prevent it from burning.
Stir in 1 tablespoon of cumin and the oregano and coat the onions. Drain and rinse the beans and then add them to the skillet.
Add 1 cup of chicken stock. Bring to a boil and then lower to a simmer. Let the beans cook for about 5 minutes.
Add the shredded chicken to the pan, along with the second cup of chicken stock and the remaining cumin. Stir to combine and then simmer until the mixture thickens up. Add salt and pepper to taste, as needed. Cut off the heads of your peppers and remove any seeds from the inside. Line them up in a baking dish so that they are all standing up straight.
Fill the peppers with your chicken and bean mixture and then sprinkle the tops with shredded cheese. Cover with tin foil and place in the oven. Bake for 30 minutes. After 30 minutes, remove the tin foil and bake for an additional 5-8 minutes until the cheese has melted.
Remove from the oven and serve right away. Enjoy!