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4 medium sized bell peppers
2 tablespoons olive oil
1 jalapeno pepper, seeded and diced
1/4 red onion, diced
2 garlic cloves, minced
2 boneless, skinless chicken breasts, cooked and shredded
2/3 cup cannellini beans
1/4 cup fresh cilantro
4 cups enchilada sauce
6 ounces monterey jack cheese, freshly grated
avocado cream
1 ripe avocado, sliced
3 tablespoons plain greek yogurt or sour cream
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
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