Creamy Chicken Stuffed Peppers

Ingredients

• 4 bell peppers, halved, seeds and ribs removed
• 4 cups cooked chicken breast, shredded or finely diced (equivalent to 3 small chicken breasts)
• 1 bag (5 ounces) baby spinach, chopped
• 1/2 small red onion, diced
• 1 tablespoon olive oil 
• 1 cup salsa verde
• 8 ounces cream cheese, cut into cubes
• 1-1/2 cups shredded Cheddar Jack cheese, divided
• 1 teaspoon paprika
• 1 teaspoon Adobo seasoning 
• 1/2 teaspoon black pepper 

Instructions

1. Boil the pepper halves in a large pot of water until tender, about 5-7 minutes.
2. Remove the peppers from the water with a slotted spoon and allow to dry on paper towel lined cookie sheet.
3. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
4. In a large skillet, sauté onion in oil until tender.
5. Add in the spinach and cook until wilted.
6. Reduce heat to low, then add in cream cheese, stirring until melted and creamy.
7. Stir in the chicken, 3/4 cup cheese, salsa verde and seasonings, mixing until well combined.
8. Place the peppers into the prepared baking dish.
9. Spoon the creamy chicken filling into each of the peppers until full.
10. Top the peppers with remaining cheese.
11. Tent the pan with foil.
12. Bake in preheated oven for 45 minutes to 1 hour.
13. Serve hot with a side salad and dinner roll for a complete meal.

The original recipe for this tasty twist on traditional stuffed peppers can be found here.