Chicken Cream Cheese Stuffed Peppers from Buns in My Oven

These Chicken Cream Cheese Stuffed Peppers are flavorful and satisfying.

They are packed with protein and nutrients.

They are easy to make and perfect for a quick dinner.

The recipe calls for several types of cheese and breadcrumbs, which can add calories to the recipe.

The recipe also calls for jalapeno peppers, which may be too spicy for some.

This recipe is high in protein and nutrients like Vitamin C, Iron, and Calcium.
It can help with weight management and improve digestion.

	3/4 lb boneless skinless chicken breast
	3 cups chicken broth
	8 ounces cream cheese , room temperature
	4 ounces monterey jack cheese , grated
	4 ounces cheddar cheese , grated
	1 -3 seeded jalapeno pepper , finely diced ( I used 1 and it was n't spicy at all )
	4 ounces chopped green chilies
	1 1/2 teaspoons cumin
	salt and pepper , to taste
	fresh corn , cut from 2 cobs
	1/4 cup salsa
	1/4 - 1/2 cup panko breadcrumbs
	4 red bell peppers ( or any color )

1.	Preheat the oven to 350 degrees F.
2.	In a large pot, bring the chicken broth to a boil and add the chicken breasts. Cook for 10-12 minutes or until the chicken is cooked through and no longer pink.
3.	Remove the chicken from the broth and shred it using two forks.
4.	In a mixing bowl, combine the cream cheese, monterey jack cheese, cheddar cheese, jalapeno peppers, green chilies, cumin, salt, and pepper until well combined.
5.	Add the shredded chicken and fresh corn to the cheese mixture and mix well.
6.	Add the salsa and panko breadcrumbs to the mixture and mix well.
7.	Slice the tops off of the peppers and remove the inside seeds and membranes.
8.	Stuff the chicken mixture into the peppers and place the peppers in a baking dish.
9.	Bake for 40-45 minutes or until the peppers are tender and the filling is hot and bubbly.