Cheesy Chicken Stuffed Peppers

i’m a total food network junkie and one of my favorite shows is CHOPPED – i love it! its one show that my husband and i agree on and get a kick out of seeing what the mystery ingredients will be! so i was over the moon when Sargento® asked me to participate in their ‘Chopped at home’ challenge!! luckily, i didn’t end up with a mystery basket of cow tongue and pickled beets or anything – its adapted for the at home chef using 4 basic ingredients (phew!)




Ingredients
  • 4 Large red peppers - halved lengthwise and seeded
  • 2 cups prepared couscous
  • 1½ cups cooked shredded chicken tenders
  • ½ c salsa
  • 1 tsp onion powder
  • 2 tsp taco seasoning
  • 2 cups Sargento shredded 4 cheese mexican cheese (divided)
  • ½ cup sour cream
Optional
  • Cilantro to garnish
  • 1 tsp hot sauce*
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line your baking sheet with the halved peppers, cut side up.
  3. In a large bowl combine couscous, shredded chicken, salsa, onion powder, taco seasoning, 1½ cups of cheese, and sour cream. *add hot sauce if desired. Stir to combine.
  4. Fill each pepper half with the mixture.
  5. Top with the remaining ½ cup cheese.
  6. Bake at 350 degrees for 20 minutes.
  7. Garnish with chopped cilantro and serve hot.
You can find complete recipes of this Cheesy Chicken Stuffed Peppers in getcreativejuice.com
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