Salsa Chicken Stuffed Peppers

It’s Foodie Friday! Did you cook up a bunch of chicken for your meal prep and now you’re looking for a new way to use it up? Stuffed peppers to the rescue! These peppers take just 5 minutes of prep time before they’re ready for the oven and will help you transform your leftovers into something new! No leftovers? No problem. You can use a rotisserie chicken from the grocery store.

Salsa Chicken Stuffed Peppers

2 bell peppers
1 ½ Cups leftover cooked chicken, shredded (use rotisserie chicken if you don’t have any leftovers. If your peppers are very large, use more chicken.)
1/3 Cup shredded cheddar cheese
½ Cup jarred salsa

Preheat oven to 350. Cut bell peppers in half through the stem. Remove ribs and seeds but leave the stem part in place to contain the filling.

Combine chicken, salsa, and cheese in a medium bowl and mix. Stuff chicken mixture into the 4 bell pepper halves. It’s ok if they are a little overfilled. Place peppers on a baking sheet and bake for 30-35 minutes until filling is hot and melty and peppers soften slightly.

You might also like: Zoodles with Red Pepper Pesto, Confetti Salsa


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