When you stuff cream cheese, chicken, jalapeños and more into a red pepper, your taste buds win. Try our Easy Chicken Salad-Stuffed Peppers and win today!
What You Need
Original recipe yields 4 servings
2 red pepper s
1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
2 Tbsp. chopped tomato es
2 Tbsp. chopped seeded jalapeño pepper s
2 tsp. sliced green onion s
4 KRAFT Slim Cut Sharp Cheddar Cheese Slice s
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Let's Make It
Cut red peppers lengthwise in half; remove and discard membranes and seeds.
Mix reduced-fat cream cheese, chicken, tomatoes, jalapeño peppers and onions until blended; spoon into pepper halves. Place, filled sides up, on microwaveable plate.
Microwave on HIGH 1-1/2 min. Top with cheese; microwave 30 to 45 sec. or until melted.
For added color, prepare using 1 each green and red bell pepper.
Remember to thoroughly wash all vegetables as the first step in any recipe preparation.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.