Ingredients
Peppers
- 4 bell peppers (any color)
Filling
- 2 cups cooked, shredded chicken
- 8 ounces cream cheese (room temperature)
- 4 ounces Monterey Jack cheese (shredded)
- 4 ounces cheddar cheese (shredded)
- 1 small jalapeno (minced)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 cup salsa
Toppings
- Chopped cilantro (for topping)
- Sour cream (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membrane from inside. Arrange the pepper halves evenly in a 9×13 inch baking dish.
- Make Filling: In a medium mixing bowl, combine the shredded cooked chicken, room temperature cream cheese, shredded Monterey Jack, cheddar cheese, minced jalapeno, ground cumin, salt, and salsa. Mix well until all ingredients are evenly incorporated.
- Stuff Peppers: Spoon the creamy chicken mixture evenly into each of the pepper halves, filling them generously but neatly.
- Bake: Cover the baking dish tightly with foil to retain moisture and bake the stuffed peppers in the preheated oven for 40 minutes, allowing the filling to heat through and the peppers to soften.
- Serve: Remove from oven and serve immediately. Top with chopped cilantro and a dollop of sour cream if desired for extra flavor and freshness.
Notes
- You can use any color bell peppers you prefer or a mix for visual appeal.
- For a spicier dish, add more jalapeno or use a hotter salsa.
- Ensure the cream cheese is at room temperature for easy mixing and a smooth filling.
- To save time, use rotisserie chicken or leftover cooked chicken.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
