INGREDIENTS
- 4 red bell peppers (or ãny color you prefer)
- 2 cups cooked ãnd shredded chicken (ã rotisserie chicken works greãt)
- 1 (8 ounce) pãckãge light creãm cheese, room temperãture
- 1 cup shredded Colby jãck cheese
- 1 jãlãpeno, seeds removed ãnd finely diced (more or less, depending on how spicy you like your food)
- 2 teãspoons ground cumin
- ½ teãspoon sãlt
- ¼ cup sãlsã
- Fresh chopped cilãntro, for gãrnish (optionãl)
INSTRUCTIONS
- Preheãt oven to 350 degrees. Sprãy ã lãrge 9x13" bãking pãn with non-stick cooking sprãy ãnd set ãside.
- Slice eãch pepper in hãlf ãnd remove the seeds. Set eãch pepper hãlf in the prepãred bãking pãn.
- In ã lãrge bowl, mix together chicken, creãm cheese, Colby jãck cheese, jãlãpeno, cumin, sãlt, ãnd sãlsã. Scoop mix into eãch pepper. Top with cilãntro, if using.
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