Chicken & Cream Cheese Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Creamy, crunchy, with pops of fresh grilled corn, and full of great Mexican flavor, these cheesy stuffed peppers are also so affordable to make (one chicken breast half and one pepper split in half feeds 2 people but you can multiply the recipe to suit your needs). Read more . Low carb too doesn't hurt :-) Ingredients:
1 boneless, skinless chicken breast half seasoned with adobo seasoning, fresh lime juice and olive oil, grilled |
4 ounces cream cheese, room temperature |
4 ounces sharp white cheddar, grated plus extra for topping |
1 seeded jalapeno pepper, finely diced |
1 teaspoon cumin |
1 ear fresh corn, brushed with olive oil, grilled |
1/4 cup fresh salsa (tomato, onion, cilantro, sea salt, lime juice) |
1/4 cup panko breadcrumbs |
2 red (or any color) bell pepper, cut in half, seeds removed |
Directions:
1. Cut grilled chicken into small cubes, set aside.
2. In a bowl, combine cream cheese, cheddar cheese, jalapeno, cumin, grilled corn and fresh salsa. Mix in the grilled chicken and stuff each pepper half with mixture (you may have filling leftover).
3. Press each half of red bell pepper into panko, filling side down. Bake on a parchment lined baking sheet, covered, for 25 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through. Remove foil, sprinkle with a little more cheese and pop back in oven to broil, until golden on top.
4. Serve on top organic baby spring mix with a simple red wine vinaigrette seasoned with cumin. Enjoy!
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