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.CREAM CHEESE CHICKEN STUFFED PEPPERS
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
- Serve immediately.
- Source: www.bunsintheoven.com
Nutrition Facts
Serving Size 1 pepper half
Servings Per Container 8
Amount Per Serving
Calories 259Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 66mg22%
Sodium 569mg24%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 4g
Protein 16g32%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
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