I am ALWAYS looking for new ways of eating my favorite healthy foods. I have been loving the mini bell peppers lately, and I must say that this recipe may just be one of my favorite creations thus far. I thought I would share it in honor of Cinco De Mayo! 
Ingredients : Pre cooked chicken, Rojo’s Tomatillo Avocado Salsa (or something similar), cumin, 6-8 mini bell peppers.
Directions: Preheat your oven to 450. Wash your bell peppers. Cut the tops off, and remove the seeds. Place them on a sprayed cookie sheet with the inner potion facing up. Roast them in the oven for 10-12 minutes, or until they are slightly charred and tender. While they are cooking mix up the chicken. Shred your chicken if you are using a chicken breast. I used the Costco canned chicken because I was in a hurry, but any cooked chicken will work. Mix the shredded chicken with 4 TBS of the salsa, and 1-2 tsp of cumin, depending on your taste. Once the peppers have cooked, remove them from the oven and fill them with the chicken mixture. Place them back in the oven for 5-6 minutes, remove and devour! I sure did. 🙂
I used a 7 oz can of chicken from Costco, and Made one serving for myself. However, this is a meal that is easy to double, or triple to serve as an appetizer, or for a family meal. So lean, healthy, and FULL of flavor!