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
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.