Stuffed Peppers

Ingredients
1 cup white rice rice
16 oz ground chicken
1 cup Chipotle Corn & Black Bean Salsa from yesterday

1 tbsp Cumin

1 tsp cinnamon

1/4 cup chipotle salsa (picture of container)

7 red or yellow bell peppers

3 florets of cauliflower chopped

Directions
1. Preheat oven to 350 F. Boil rice, cauliflower, and Chipotle Corn & Black Bean Salsa in 1.5 cups of water until water is soaked up by rice. Rice will not be completely cooked.
2. Combine rice mixture, ground chicken, chipotle salsa, cumin, and cinnamon in a large bowl and mix well.
3. Cut tops off of the peppers. Arrange peppers in a baking pan. Pour water into the bottom of the baking dish to a one-inch depth.
4. Stuff peppers with rice mixture.
5. Cover with aluminum foil and bake for 30 minutes.