Stuffed Peppers 2

Made these stuffed peppers with what I had in the fridge last night and Ryan and I have both decided they are a new favorite.  If you don't do dairy you'd have to do some major substitutions!

Ingredients:

• 4 bell peppers, assorted colors
• 1 package chicken breast (3)
• 8 oz. cream cheese
• 8 oz. raw milk organic cheddar cheese, shredded (found it at Aldis!)
• 1/3 cup fresh salsa
• 2 jalapenos, diced
• ~1 cup corn (I used thawed frozen corn)
• 1 Tb. cumin
• salt and pepper

Directions:

1. I let the chicken cook on low in the slow cooker all day with about one cup of water, then drained the water and shredded the chicken.
2. Get the cream cheese to room temp by leaving it out while you chop ingredients or microwave it a half minute on a low power.
3. Mix the shredded chicken, jalapeno, corn, and salsa.  Fold in cream cheese and stir until evenly mixed.  Then add the shredded cheese (set a bit aside to top peppers) and mix again.  Then, stir in the seasonings.
4. Cut bell peppers in half, remove seeds, and wash.  Place bell peppers in a Pyrex dish.  (I did use a little olive oil sprayed on pan.)  Fill peppers with mixture.  Top with a sprinkling of remaining cheese.
5. Cook for 30 minutes.

We served these with guacamole on top which was really delicious.  The filling would be good with some quinoa and or beans as well.  You could easily add diced peppers, green onion, cilantro, or anything else your little heart desires as well.