Hawaiian Stuffed Peppers

by Melissa Piccinnin
VE Chipotle Spice
BBQ Sauce
1 medium tomato, diced
6 cups rice, cooked in Chicken Soup Base
1 carrot, steamed, diced
1 can crushed pineapple
1 can peaches & cream corn, drained
3 cooked chicken breasts, cubed
2 Tbsp VE Poco Picante Salsa Mix
6 Medium Red, Orange, & Yellow Peppers
3/4 cup shredded marble cheese

1. Combine Chipotle spice with your favorite BBQ sauce. Coat chicken with BBQ sauce and cook.
2. Add remaining ingredients, except peppers & cheese.
3. Cut off tops of peppers, clean, and stuff with rice mixture.
4. Cook in crock pot on high for 4 hours, or on top of your stove until done (it's done when your house smells so delicious your mouth starts to water, and when the peppers are fairly soft). During last 30 minutes top with shredded marble cheese.