Stuffed Peppers with Shredded Chicken Breast

Preheat oven to 400 degrees

Cut chicken into thin, shredded style pieces

Chop onions and mushrooms

Saute’ chicken on stove over medium heat with chicken broth until cooked through with salt and pepper

Add chopped mushrooms and onions and paprika

Add Monterey jack cheese, saute and stir until melted and veggies are soft

Meanwhile, cut peppers in half and clean out seeds

Place on baking sheet with parchment paper

Lay one piece of provolone in the bottom of the pepper

Scoop chicken mixture into each half of the bell pepper

Place piece of provolone cheese on top of each pepper half

Bake in oven until cheese is brown and bubbly

Servings – 4
Weight Watcher Points per Serving – 4

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