Creamy Chicken Stuffed Peppers
6 servings
servings10 minutes
active time1 hour 10 minutes
total timeIngredients
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
Preheat the oven to 350F.
Half the peppers; remove the seeds and ribs.
Combine the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar, reserving the other 1 oz of cheddar.
Fold in the shredded chicken breast and chopped scallions.
Add equal amounts of the filling to the pepper halves.
Sprinkle the remaining 1 oz of cheddar on top of the peppers.
Cover with tented foil. Bake for 45 minutes to 1 hour, or until the peppers are tender.
Nutrition
Serving Size
1 stuffed pepper half
Calories
262 kcal
Total Fat
8 g
Saturated Fat
3 g
Unsaturated Fat
3 g
Trans Fat
-
Cholesterol
90 mg
Sodium
430 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Total Sugars
5 g
Protein
37 g
6 servings
servings10 minutes
active time1 hour 10 minutes
total time