Chicken Stuffed Peppers
2 cups boneless skinless chicken breast -- cooked and chopped
2 red bell peppers
salt and pepper
1/2 cup onion -- chopped
1 medium zucchini -- chopped
3/4 cup part skim milk mozzarella cheese -- shredded
4 tablespoons parmesean cheese -- grated
2 tablespoons boursin light cream cheese
3 cloves garlic
all purpose herb seasoning
Saute garlic, onion and zucchini.
Prepare peppers for stuffing. Combine all other ingredients (except the parmesean) and the sauteed veggies in food processor and process till smooth add dash of ff/ half and half if needed to thin slightly. Fill pepper shells then bake at 35 for 30 minutes.
Top with parmesean and bake at 400 degrees for an additional 10 minutes. Remove and let rest 10 minutes before serving.
Chicken Stuffed Peppers
