Ingredients:

• 5 bell peppers, hollowed out
• 2-3 chicken breasts, cubed
• 1 can of corn, drained
• 1 can of black beans, drained
• ½ onion, diced
• ½ cup tomato, diced
• ½ cup salsa
• ½ cup chicken stock
• 1 cup low fat shredded cheddar cheese
• Salt and pepper to taste

Directions:

• In a large bowl, mix together the chicken, corn, onion, beans, tomatoes, salsa, and salt and pepper.
• Place the bell peppers with the hollow side up in a 7 quart slow cooker.
• Fill the peppers up halfway with the mixture from step 1, then distribute ½ cup of cheese into each pepper over the mixture.
• Fill the peppers with the rest of the mixture and then sprinkle with the rest of the cheese.
• Pour the chicken stock into the bottom of the slow cooker and cook on high for 4 hours or on low for 6-7 hours.