Enchilada Stuffed Peppers

Another of my own creations! If you need exact measurements, sorry.  Just do what sounds yummy.

Boil 2 small chicken breasts, with a bay leaf and some salt.  Make sure you scrape off the nasty foam stuff.  When it's done, shred it.

While that's cooking, boil 1 can red enchilada sauce mixed with 1 small can diced green chilies, until reduced by about half.

Rinse and strain a can of black beans.

Chop some cilantro.

Rinse 2 halves of whatever color you want bell pepper (I used the leftover halves from last night's dinner).  Put into a baking pan.  Put a couple spoonfuls of black beans in the bottom.  Sprinkle on some cilantro and spoon on a bit of sauce.

Mix shredded chicken with some more of the sauce (maybe like half of what's left? You want it wet but not dripping).  Divide it between the 2 peppers and smoosh it in (that's a real culinary term, look it up).  Top with more cilantro and some mozzarella, then bake.  I did 375 for 20 minutes and they were a bit brown (I got sucked into watching the wheel and kind of forgot about them).  We put some low fat sour cream on them before we ate (not pictured).  It's yummy, low carb, low fat, fast, and filling!