Creamy Chicken Stuffed Peppers

Serves 6

Ingredients:

• 3 bell peppers, halved, seeds and ribs removed
• 4 cups cooked chicken breast, shredded (~ 2 Chicken Breasts)
• 1/2 cup salsa verde
• 4oz reduced fat cream cheese, (used Philadelphia 1/3 less fat)
• 4oz reduced fat cheddar cheese, grated (used Cabot Sharp Cheddar 75% reduced fat)
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions

Preparation:

1. Preheat the oven to 350F
2. Half the peppers; remove the seeds and ribs.
3. Combine the paprika, onion powder, cream cheese, salsa verde, and 3oz of the cheddar, reserving the other 1 oz of cheddar.
4. Fold in the shredded chicken breast and chopped scallions to the above mixture.
5. Add equal amounts of the filling to the pepper halves.
6. Sprinkle the remaining 1oz of cheddar on top of the peppers.
7. Cover with tented foil. Bake for 45 minutes to 1 hour, or until the peppers are tender.

Cortesy: Gail Pullman, Babysit My Plate member