Ingredients

How to make it

  • Cut grilled chicken into small cubes, set aside.
  • In a bowl, combine cream cheese, cheddar cheese, jalapeno, cumin, grilled corn and fresh salsa. Mix in the grilled chicken and stuff each pepper half with mixture (you may have filling leftover).
  • Press each half of red bell pepper into panko, filling side down. Bake on a parchment lined baking sheet, covered, for 25 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through. Remove foil, sprinkle with a little more cheese and pop back in oven to broil, until golden on top.
  • Serve on top organic baby spring mix with a simple red wine vinaigrette seasoned with cumin. Enjoy!

Reviews & Comments 2

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    " It was excellent "
    DaleInCO ate it and said...
    This was amazing! Thanks Luisa for another one of your fantastic creations! I made it as directed for the most part excepting that I was out of the traditional tomato based salsa. I subbed Salsa Verde (tomatila sauce) for the traditional tomato based salsa and added 1 diced Roma tomato and 1 bunch of sliced scallions. P.S - I roasted the tomato on the grill first so to bring out more flavor from it. The amount of the ingredients could easily stuff two bell peppers.
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  • mommabaker 1 year ago
    This sounds awesome!
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  • NPMarie 1 year ago
    This looks & sounds delish:)
    Was this review helpful? Yes Flag

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