Chicken & Chili Bean Stuffed Peppers

This is one of my favorite simple recipes.  I was very excited when I realized I could use it for 4HB.

• 2 tsp olive oil
• 4 cloves garlic, chopped
• 2 bell peppers (red or green)
• 1.5 shredded cooked chicken breasts
• salt, to taste
• garlic powder, to taste
• chili powder, to taste
• 15.5 oz can chili beans, drained and rinsed
• chicken broth

In a frying pan, heat oil on medium heat. Add garlic. Saute until soft, about a minute. Add chicken and season with spices to suit. Add drained beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, bake uncovered another 5 minutes.