Ingredients:

  • 6 to 8 large Anaheim peppers (approx. 1.5 lbs)
  • 1 tbsp olive oil
  • 2 cups cooked chicken breast, shredded
  • 4 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup salsa
  • 1 tsp taco seasoning
  • 1/4 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the Anaheim peppers in half lengthwise and scoop out the seeds and membranes with a spoon.
  2. Lightly brush the interiors and exteriors of the peppers with olive oil and place them cut-side up in a 9x13 inch baking dish.
  3. In a large mixing bowl, combine softened cream cheese, shredded cheddar, salsa, taco seasoning, and garlic powder.
  4. Fold in the shredded chicken breast until the meat is fully coated in the mixture. Season with salt and black pepper.
  5. Spoon the chicken and cheese mixture generously into each pepper half, pressing down slightly to pack the filling.
  6. Top each pepper with a pinch of Monterey Jack cheese.
  7. Bake for 20 minutes, or until the peppers are tender and the cheese is bubbling and golden brown.
  8. Garnish with fresh chopped cilantro before serving.