1 pkg. (12.9 oz. / 366 g) DOLE® Chop Chop Chipotle & Cheddar Salade Kit
2 tablespoons (30 mL) olive oil
1/2 DOLE® Onion, diced
2 cloves garlic, minced
1 lb. (454 g) ground chicken
1 cup (225 g) cooked rice
1 cup (250 mL) salsa
1 cup (225 g) shredded Mexican blend cheese
1-1/2 teaspoons (7.5 mL) salt
1/2 teaspoon (2.5 mL) ground black pepper
Preheat oven to 375°F (190°C). Spray 8x8-inch (20x20 cm) baking dish with cooking spray. Remove dressing, cheese and tortilla strip packets from Salade Kit.
Cut a small slice off the bottom of each pepper. Cut off the top of each pepper and discard the seeds and membranes. Place peppers in prepared pan.
Heat oil in skillet over medium-high heat. Add onion, garlic and salad; cook 5 to 7 minutes or until salad is wilted and onion is tender. Remove from pan; reserve. Add chicken to the pan and more oil as needed. Cook chicken 10 minutes or until chicken turns brown and is thoroughly cooked. Combine salad mixture, chicken, rice, salsa, 1 cup (225 g) shredded cheese and reserved dressing. Season with salt and pepper, to taste.
Spoon mixture into peppers. Cover dish with foil; bake 40 minutes. Remove foil and bake an additional 10 minutes or until tops begin to lightly brown. Top each pepper with reserved cheese and tortilla strip packets.