Creamy Chicken Stuffed Peppers

This is a delightfully different dinner idea. And it was a huge hit at my house. Bonus: significant vegetable eating. When I serve these, my teenagers eat a whole bell pepper in one sitting.

The cream cheese makes these stuffed peppers delightfully creamy (as you would expect based on the title!) and the jalapeno, cumin and salsa contribute amazing flavors. These are so easy to make, and especially easy if you have cut up chicken on hand.

Change up your dinner rotation with these great stuffed peppers. You will be glad you did!


Creamy Chicken Stuffed Peppers

4 bell peppers
2 cups cooked and shredded chicken
1 - 8 ounce package light cream cheese, softened
1 cup shredded Colby jack cheese
1 jalapeno, seeds removed and finely diced
2 tsp. ground cumin
1/2 tsp. salt
1/4 cup salsa
Fresh chopped cilantro, for garnish

Slice each pepper in half and remove the seeds. Set each pepper half in a greased 9x13 baking pan.

In a large bowl, mix together chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. Scoop mix into each pepper.

Cover pan with aluminum foil and bake at 350 for 35-40 minutes. Remove the foil and broil the peppers for 3-4 minutes to crisp up the tops, if you like.

Garnish with cilantro and serve. Makes 4-6 servings.