-1/2 medium white or red onion, chopped, I used red bc that's what's -I had in the kitchen
-1 large clove garlic, chopped, or 1 tsp of pre chopped garlic
-1 tsp. dried oregano, crumbled
-1 tsp. ground cumin
-Kosher salt to taste
-2 cups shredded cooked chicken,
-1 cup cooked brown( pre cooked bag)
-1 cup low fat cheese (about 7 oz.)
-1/4 cup chopped fresh cilantro
-1 Tbs. lime juice
1.Set broiler to on
2. Line a large rimmed baking sheet with foil.
3.Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes.
4.Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Make sure to get all seeds out, some of my peppers were fairly spicy.
5. Purée the tomatoes, onion, garlic, oregano, cumin, and 1/2 tsp. salt in a food processor or blender.
6.Heat a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes.
7. Stir in the chicken and rice, and then the cilantro, and the lime juice. At the last second.
8.Divide the filling among the peppers. And top with cheese.
9. Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes.