Creamy Chicken Stuffed Peppers

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

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
• Cholesterol: 90 mg
• Sodium: 430 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 37 g