When I will learn to always blanch peppers before I stuff and bake them? Hopefully after this. I loved the stuffing. I love that it doesn't include rice, because that would throw my sometimes diet way off.
Chicken and Cream Cheese Stuffed Peppers
from Herb on Herbs
3 boneless, skinless chicken breasts, cooked and shredded
1 24 oz can or bottle of spaghetti sauce
8 oz cream cheese, softened
8 oz shredded cheddar or pepper jack (or a mix of both)
1/3 cup panko bread crumbs
4 bell peppers, blanched
salt and pepper to taste
Preheat oven to 350F. In a large bowl, mix together chicken, cream cheese, half of the cheese, spaghetti sauce, salt and pepper. Cut the tops off the peppers and remove seeds and membranes. Blanch in boiling water for about 1 minute. Set in a baking dish. Stuff with chicken mixture. Top with remaining shredded cheese and sprinkle with panko. Bake for 30 minutes and serve.