Cream Cheese Chicken Stuffed Peppers
These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.
Servings 8 serves
- 2 cups cooked shredded chicken
- 8 ounces cream cheese room temperature
- 4 ounces monterey jack grated
- 4 ounces cheddar grated
- 1 jalapeno minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 cup salsa
- 4 bell peppers any color
Preheat oven to 350 degrees.
Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
Spoon chicken mixture evenly into each halved pepper.
Cover tightly with foil and bake for 40 minutes.
Serving: 8servings | Calories: 244kcal | Carbohydrates: 5g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 620mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2560IU | Vitamin C: 78.4mg | Calcium: 247mg | Iron: 1mg