Chicken-Stuffed Peppers

I love this recipe because it's relatively easy to make, it's delicious, and it's healthy! I bought the peppers from the discounted veggies bin - but I cooked them the same day and they were just as tasty as any other peppers. I paid $0.67 cents for all three peppers as opposed to $2.70 in the regular veggie section. Always check out the priced-for-quick-sale sections - most of the time it's not that the food is bad, it just needs to move out of the store quickly before it ruins. In short, this dish met all of my desired food criteria - cheap, easy, tasty, and healthy. Enjoy!

Ingredients: 

3 green peppers

4 chicken tenders (frozen)

1 tomato, diced

1 onion, diced

1 c. your choice of shredded cheese

1 tbsp olive oil (or adequate cooking spray)

Garlic-pepper seasoning

Salt (and extra pepper) to taste

Directions: 

1. Boil peppers until they turn a darker shade of green and are soft.
2. While Put olive oil and onions in pan and cook for a few minutes, put in chicken. Dash seasoning on chicken. Cook until chicken is done.
3. Cut and shred chicken. Mix cooked onions, chicken, and half of cheese in bowl with diced tomato.
4.  Preheat oven to 425 degrees.
5.    Remove peppers from boiling water and let cool. Cut tops off and remove seeds.
6.   Place hulls of peppers in greased baking dish and fill with chicken-tomato-onion mix. Top with remainder of cheese, then replace tops of peppers.
7. Cover baking dish with aluminum foil and bake at 425 degrees for 20 minutes, or until cheese is melted and bubbly.