Spicy Chicken Stuffed Bell Peppers

• boneless skinless chicken breasts↗6
• (10 ounce) cans diced tomatoes with green chilies2
• ounces tomato sauce↗14 ounces
• (1 1/4 ounce) packets taco seasoning2
• ounces taco sauce12 ounces
• medium onion, diced↗1
• (2 1/4 ounce) cans black olives, diced↗2
• cups shredded Mexican blend cheese2 cups
• large bell peppers, green, red, yellow (I like red!)↗4 -5

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Boil chicken in a large pot until no longer pink.

3. 3

   When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.

4. 4

   Add tomato sauce, taco seasoning, olives and taco sauce.

5. 5

   Reduce heat and simmer 10 minutes.

6. 6

   Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.

7. 7

   Remove from oven and drain any juice from peppers.

8. 8

   Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.

9. 9

   Bake at 350°F for approximately 40-45 minutes.