Cheesy Chicken Enchilada Stuffed Peppers

Ingredients

• 1 1/2 lbs. boneless skinkess chicken breasts, diced into 1/2" pieces, (approx. 3)
• 1/2 large onion, chopped
• 3 Tbl. butter, as needed
• 1 (10 oz.) can hot or mild enchilada sauce
• 1 (14.5 oz.) can stewed tomatoes, broken up with the juice (I just use my hands to break them up a little)
• 25 black olives, sliced crossways into thirds
• 1 (7 oz.) can white shoepeg corn, drained, can sub a can of rinsed and drained black beans if preferred
• 1 (4.25 oz.) can whole green chilies, drained and chopped (or use the already chopped)
• 1 cup uncooked long grain white rice
• 2 cups shredded Mexican Blend cheese (1 - 8 oz. bag)
• 8 - 10 large bell peppers, any variety, slice off tops and hollow out membranes and seeds
• 1 - 1 1/2 cups more cheese for tops

Chicken Seasoning Mix:

• 1 tsp. seasoned salt (I use Johnny's)
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. chipotle powder
• 1/2 tsp. onion powder
• 1/4 tsp. coarse ground black pepper

Pot Sauce:

• 1 (10 oz.) can enchilada sauce, hot or mild
• 1 (14.5 oz.) can stewed tomatoes, drained, break up tomatoes
• 1/4 tsp. each: chili powder, cumin, chipotle powder and garlic salt

Optional Toppings:

• sour cream
• green onions
• pickled jalapeño rings
• guacamole
• hot sauce or sriracha
• chopped cilantro or parsley