Cream Cheese Chicken Stuffed Peppers
These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 2 cups cooked shredded chicken
- 8 ounces cream cheese room temperature
- 1/4 cup salsa
- 1 jalapeno minced
- 4 ounces monterey jack grated
- 4 ounces cheddar grated
- 4 bell peppers any color
- Carbohydrate 40.2732940024535 g
- Cholesterol 469.468102536 mg
- Fat 151.50799720902 g
- Fiber 9.96666690308986 g
- Protein 75.4685117865932 g
- Saturated Fat 89.6610092509575 g
- Serving Size 1 1 recipe (1012g)
- Sodium 2445.53701593395 mg
- Sugar 30.3066270993636 g
- Trans Fat 15.176850181692 g
- Calories 1788 calories
