Cheesy Chicken Enchilada Stuffed Peppers

Name: Cheesy Chicken Enchilada Stuffed Peppers
Ingredients: 4 ounces light or regular cream cheese, softened; 1 1/3 cups (single batch) homemade condensed cream of chicken soup (the equivalent of 1 10.75-ounce can cream of chicken soup); 1 1/2 cups cooked quinoa or rice; 1-2 cups cooked, diced chicken; 1 can Great Northern beans, rinsed and drained; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/3 cup chopped fresh cilantro; Juice of 1 lime (about 1 tablespoon); 1 teaspoon salt; 1/2 teaspoon pepper; 6-8 bell peppers, any color

Cheesy Chicken Enchilada Stuffed Peppers was pinched from <a href="http://www.melskitchencafe.com/cheesy-chicken-enchilada-stuffed-peppers-with-a-slow-cooker-variation/" target="_blank">www.melskitchencafe.com.</a>

"These peppers can also be made in the slow cooker. After filling the peppers, place them in a single layer in a slow cooker that has been lightly greased with cooking spray, cover and cook on low for 3-5 hours. It really depends on the size of your peppers to know how many this will make. I used what I would consider fairly large peppers and got six glorious stuffed peppers...."

INGREDIENTS

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4 ounces light or regular cream cheese, softened

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1 1/3 cups (single batch) homemade condensed cream of chicken soup (the equivalent of 1 10.75-ounce can cream of chicken soup)

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1 1/2 cups cooked quinoa or rice

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1-2 cups cooked, diced chicken

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1 can Great Northern beans, rinsed and drained

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1/2 cup shredded sharp cheddar cheese

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1/2 cup shredded Monterey Jack cheese

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1/3 cup chopped fresh cilantro

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Juice of 1 lime (about 1 tablespoon)

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1 teaspoon salt

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1/2 teaspoon pepper

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6-8 bell peppers, any color

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