Ingredients

• 6 large bell peppers
• 4 slices ever roast Chicken Breast - 1/4 inch thick slices
• 1 cup Basil, fresh, minced
• 1 1/2 TBSP EVOO
• 1 cup chicken broth,
• 3/4 cup tomato juice
• 1 tsp oregano, dried
• 2 cups brown rice, instant
• 1 cup grape tomatoes, chopped finely
• 1/4 cup shredded cheddar cheese
• 3/4 cup colby jack shredded

Directions

1. Remove the tops from the peppers and reserve. Clean seeds from the pepper bottoms.

2. Fill a large pot with enough water to cover peppers and bring to a boil. Place pepper bottoms in boiling water until tender – about 4 minutes. Remove the pepper bottoms from boiling water and transfer to a roasting pan.

3. Mince the chicken evenly. In a large mixing bowl combine the chicken, basil, and olive oil. Toss gently.

4. In a medium saucepan, bring the broth, tomato juice, oregano and rice to a boil; then turn down to a simmer, cooking until the rice is soft – 6 minutes. Remove the saucepan from heat, cover and let any remaining liquid absorb into the rice – 3 minutes. Sitr in the chicken mixture, chopped tomatoes and half of the cheese to complete filling.

5. Divide filling evenly among the peppers. Evenly top each pepper with remaining cheese.

6. Preheat broiler on low.Cook stuffed peppers under broiler until cheese golden brown.

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