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Combine tomatillo, red, yellow and orange bell peppers, 1/4 cup white onions, red onions, 1/4 cup yellow onions, white vinegar, sugar, lemon juice, lime juice, cilantro, cumin and ground red pepper in mixing bowl, stirring well to make sure all of the ingredients are evenly distributed.
Chill salsa in the refrigerator while preparing the peppers.
Prepare Tyson® Grilled & Ready Chicken Breasts according to package directions. Maintain oven temperature at 325° F for later use.
In a pot add 2 cups of water and 1 cup of long grain brown rice. Bring to a boil, reduce to a simmer and cover. Cook for 40-45 minutes or until all of the water is absorbed. Fluff rice with fork once it is done.
Take 4 of the green bell peppers and remove the top 1/4, the seeds and the membranes.
Bring a second pot of water to a boil. Place the 4 peppers in the boiling water to parboil for 3 minutes. Remove from the water and place open end down on a paper towel to drain.
Remove the stem, seeds and membrane from the remaining green pepper and dice.
Once the rice is cooked, mix in the chicken, 1/4 cup of diced green bell pepper, and remaining 1/4 cup yellow and white diced onions. Mix until all ingredients are evenly distributed. Add the BBQ sauce and mix thoroughly.
In a 9" baking dish, cover the bottom with approximately 1/8" water. Place the 4 parboiled bell peppers in the dish, and fill each pepper with the chicken and rice stuffing mixture.
Place pan in preheated oven and bake for 30 minutes. Once done, turn the oven off and sprinkle shredded cheese on top and leave in oven until cheese is melted.
Remove from oven and plate on bed of tomatillo salsa.