Creamy Chicken Stuffed Peppers

Step 1

Preheat the oven to 350F.

Step 2

Half the peppers; remove the seeds and ribs.

Step 3

Combine the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar, reserving the other 1 oz of cheddar.

Step 4

Fold in the shredded chicken breast and chopped scallions.

Step 5

Add equal amounts of the filling to the pepper halves.

Step 6

Sprinkle the remaining 1 oz of cheddar on top of the peppers.

Step 7

Cover with tented foil. Bake for 45 minutes to 1 hour, or until the peppers are tender.