Chicken and Cream Cheese Stuffed Peppers
I had a feast last night. A Mexican feast. Or maybe we can call it a fiesta? Yes? No? I’m not really sure how the word fiesta is used, but all of the Mexican restaurants in my area have “Fiesta” in their name, so I’m going with it.
I had a fiesta last night.
It was delicious. Like, outrageously overly amazingly good. I was very thankful for my stretchy pants, is what I’m trying to say.
A reader sent me this amazing cream cheese stuffed bell pepper recipe, had to try it!
Let’s start with these Chicken & Cream Cheese Stuffed Peppers. A reader sent me this recipe when I whined on facebook about a lack of kitchen inspiration. I like her. I like her recipe, too. Check her blog out, if you’re feeling friendly.
I didn’t notice this until I was halfway through making the filling for these peppers, but this is super similar to my Cream Cheese Chicken Enchiladas that I make every other day. I knew they’d be good as soon as I realized that. And I was right.
So very, very right.
Chicken & Cream Cheese Stuffed Peppers
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 8 ounces cream cheese room temperature
- 4 ounces monterey jack grated
- 4 ounces cheddar grated
- 1 jalapeno pepper finely diced
- 4 ounces chopped green chiles
- 1 1/2 teaspoons cumin
- salt and pepper to taste
- 2 ears fresh corn cut from cob
- 1/4 cup salsa
- 1/2 cup panko
- 4 bell peppers any color
Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
Shred the chicken with two forks.
In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.