Cheesy Chicken-stuffed Peppers

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 boneless skinless chicken breasts, cut in 1-inch cubes
• 1/2 cup italian dressing (kraft roasted red pepper italian with parmesan recommended)
• 4 large square bell peppers
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 roma tomato, diced
• 8 ounces shredded muenster cheese
• 4 slices cheddar cheese

Recipe

• 1 preheat oven to 375°f.
• 2 place chicken pieces in a bowl and pour the dressing over them. mix well.
• 3 let marinate at room temperature 10 minutes.
• 4 meanwhile, cut tops off peppers. do not discard.
• 5 remove seeds and membranes from peppers. set peppers aside.
• 6 heat a large skillet over medium-high heat.
• 7 add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
• 8 stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
• 9 reduce heat to medium-low and stir in shredded muenster.
• 10 cook, stirring, just until cheese melts.
• 11 remove from heat and let cool slightly.
• 12 spray a baking dish with cooking spray. stand peppers upright in dish.
• 13 spoon chicken mixture into peppers. pour any leftover sauce over and around them.
• 14 replace tops on peppers.
• 15 bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
• 16 remove dish from oven and remove pepper tops.
• 17 place a slice of cheddar on each pepper. replace tops.
• 18 return to oven and bake just until cheddar melts, about 5 minutes.