Cream Cheese Cheesy Chicken Stuffed Peppers

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  • 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


  1. Preheat oven to 350 degrees.

  2. Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.

  3. Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.

  4. Spoon chicken mixture evenly into each halved pepper.

  5. Cover tightly with foil and bake for 40 minutes.

  6. Serve immediately.