KID NOTE: Prepare the kid portions as enchiladas instead of stuffed peppers.
VEGETARIAN TIP: Substitute 15 oz can of white/red beans and 1/2 cup jasmine rice for the chicken. Increase the broth to 1 1/4 cups. In step #6, add the rice and vegetable stock (instead of chicken). Cover and let cook 20 minutes. Stir in the beans and assemble.
GLUTEN MODIFICATIONS: Gluten free as written.
Yummy! I ended up using red/orange/yellow bell peppers since our store didn’t have poplano peppers. These were so good and was nice lighter take on enchiladas. I knew the boys wouldn’t care for the peppers so I made regular enchiladas for them.