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!)

  • 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
  • Cilantro to garnish
  • 1 tsp hot sauce*
  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.
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