This was in a newspaper insert called “Relish” this week. It was very good. I decided to parboil the cut peppers for 2 minutes, even though it called for raw peppers (suit yourself)
4 bell peppers, (any color), cut in half vertically, ribs and seeds removed, parboiled in boiling water 2 min, drained and set cut side down on paper towels
2 cups cooked shredded chicken
1/2 cup chopped green onions
1/3 cup whipped cream cheese
1/2 cup Buffalo sauce (like Frank’s Red Hot) (I used 1/3)
1/2 cup sharp Cheddar cheese
Preheat oven to 350. Mix stuffing and fill pepper halves and arrange on a foil lined baking sheet, sprinkle tops with additional cheese. Bake 25-30 minutes and garnish w additional chopped green onion.
Serves 4. 10 grams carb per serving.