Enchilada Stuffed Peppers

Yield: 2-4

Author: The Hungry Hooker

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Enchilada Stuffed Peppers

Cook time: 1 H & 10 MTotal time: 1 H & 10 M

Ingredients

• 4 green bell peppers
• 1.5 lbs. boneless skinless chicken breast
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 4 oz. green chiles
• 1 tsp cumin
• 1 tsp salt
• 10 oz. siete nacho cashew queso
• red pepper flakes, to taste
• cilantro, for garnish (optional)
• shredded cheese, for garnish (optional)
• jalapeno, for garnish (optional)

Instructions

1. preheat oven to 400 degrees.
2. prepare the chicken by placing it in a large pot of water and bringing it to a boil. cook on low for 20-30 minutes or until the internal temperature of the chicken is 165 degrees. once it is cooked, remove from the water and shred/chop into small pieces.
3. place the chopped chicken in a large bowl, add the queso, onion, garlic, cumin, salt, red pepper flakes, and green chiles. stir to combine.
4. cut the bell peppers in half and remove the lining and seeds. stuff each pepper and line them in a baking dish. cover with foil and place in the oven to bake for 35 minutes.
5. take the peppers out of the oven and remove the foil. top each pepper with cheese and jalapeño. place back in the oven to bake for 5 minutes.
6. take the peppers out of the oven and serve with fresh cilantro.