2 cans of chicken in water (you can use shredded chicken about 1/2 cup or so)
1 can of cambell's condensed cream of chicken soup
1 box of chicken & vegetable wild rice (only need about 1 cup out of this)
1 cup 2% Colby Jack Cheese
1Preheat oven to 400
2In a bowl mix the drained cans of chicken, cream of chicken soup, cooked wild rice (about 1 cup or so, you use your best judgement), and half a cup of the Colby Jack cheese.
3Cut the peppers in half & scoop out the insides. Stuff the mixture into each half and lay on a cookie sheet. Top with the remainder of the cheese and bake for 30 to 40 minutes or until peppers reach desired tenderness. I personally like them with a little bite so I only baked mine for 30 minutes.