TEX-MEX STUFFED PEPPERS

TEX-MEX STUFFED PEPPERS image

Yield 9 people

Number Of Ingredients 12

4 red/yellow/orange and green pepper(12 total)
2 cooked, diced chicken breasts
6 scallions chopped
2 jalapeños peppers
2 cloves garlic
12 oz cream cheese, room temp
2 eggs
2 T heavy cream
1 C Monterey Jack cheese
1 T cumin
salt/pepper to taste
2 C chicken broth

Steps:

*Slice tops form peppers and pull out seeds and cores. Dice 1 pepper and it top of each color and set aside. Reserve other 9 tops as well. *Drop 9 remaining peppers into boiling salted water. Boil for 3 minutes. Drain and set aside. *Combine diced peppers and chicken. Add scallions, jalapenos, garlic and cream cheese, Stir in eggs, cream and grated cheese. Season with cumin and salt/pepper. *Preheat ovent o 350 degrees. *Place pepper shells in baking dish that will hold them snugly together. Spoon filling into shells. Replace tops and pour broth around the peppers. *Bake until the filling is puffed and peppers are soft and wrinkled-about 1 hour