Cream Cheese Chicken Stuffed Peppers

Ingredients

• 4 bell peppers, any color
• 2 cups cooked, shredded chicken
• 8 ounces cream cheese, softened
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces cheddar cheese, shredded
• 1 small jalapeño, minced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ¼ cup salsa
• Chopped cilantro and sour cream, for serving

Instructions

1. Heat the oven to 350°F. Slice the peppers in half lengthwise and remove the seeds and membranes. Arrange them in a 9-by-13-inch baking dish.
2. Stir the chicken, cream cheese, Monterey Jack, cheddar, jalapeño, cumin, salt, and salsa together in a bowl.
3. Divide the filling among the pepper halves. Cover the dish tightly with foil.
4. Bake for about 40 minutes, until the peppers are tender and the filling is hot. Serve with cilantro and sour cream, if desired.

Notes

• The original recipe notes that boiling the pepper halves first makes them softer; leaving them unboiled keeps more bite.