Cream Cheese Stuffed Roasted Peppers

8 green chile peppers
4 oz cream cheese
1/4 t each dried oregano and cilantro

Preheat oven to 425. Mix cream cheese and dried herbs well. Cut each pepper in half lengthwise, remove seeds and membrane. Spread cream cheese mixture on one half of pepper and place on foil lined baking sheet, top with other half of pepper. Roast in oven 25 to 30 minutes or until pepper is browned. Leave on baking sheet 10 minutes to cool. Serve warm with ranch dressing if desired.
Serves 4.

Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.