Flamenco Chicken Stuffed Peppers

6 bell peppers, color of your choice
4 teaspoons Homemade Gourmet Chicken Enchilada Soup Seasoning
½ cup diced tomatoes with green chilies
8 ounces Velveeta cheese, cubed
6 tablespoons milk
2 pounds boneless, skinless chicken breasts, cooked and shredded
1 package Homemade Gourmet Spanish Rice Mix, prepared 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Lightly spray a 13x9x2 baking dish with non-stick cooking spray. Cut off tops of peppers and scoop out seeds. If necessary, slightly trim the bottom of peppers so they will sit up in the baking pan.
Prepare sauce. In a large sauce pan, combine enchilada seasoning, diced tomatoes, Velveeta cheese and milk. Heat slowly over medium heat until cheese is melted, and stir often to prevent burning.
In a bowl, combine chicken with sauce and Spanish Rice; stir until well blended.
Spoon chicken mixture into pepper shells and top with cheddar cheese.
Cover and bake 45 to 60 minutes or until peppers are soft. Serves 6.