Creamy Chicken Stuffed Peppers

Creamy Chicken Stuffed Peppers

from sweetsavoryandsteph.com
70 min
6 servings

Ingredients

  • 3 bell peppers (halved, seeds and ribs removed)
  • 4 cups cooked chicken breast (shredded, equivalent to 2 chicken breasts)
  • 1/2 cup salsa verde
  • 4 oz reduced fat cream cheese (Used: Philadelphia 1/3 Less Fat)
  • 4 oz reduced fat cheddar cheese (grated, Used: Cabot Sharp Cheddar 75% Reduced Fat)
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 2 scallions

Directions

  1. 1

    Preheat the oven to 350F.

  2. 2

    Half the peppers; remove the seeds and ribs.

  3. 3

    Combine the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar, reserving the other 1 oz of cheddar.

  4. 4

    Fold in the shredded chicken breast and chopped scallions.

  5. 5

    Add equal amounts of the filling to the pepper halves.

  6. 6

    Sprinkle the remaining 1 oz of cheddar on top of the peppers.

  7. 7

    Cover with tented foil. Bake for 45 minutes to 1 hour, or until the peppers are tender.