Stuffed Peppers

I think the easiest way is to start with a roasted chicken, and pick all the chicken off the bone. Failing that, poach or bake chicken in a foil pack, and cut in small pieces, or shred. You can use as little as one large breast.

In a bowl, combine chicken with:

8 oz cream cheese
1/2-1 cup salsa (I did this to taste)
a handful of sliced jalapeños - I unseeded them for the most part
shredded jack and cheddar cheeses - maybe 1 to 1 1/2 cups
salt & pepper to taste
1 t cumin (or whatever you like)

Cut in 1/2 2 green peppers, though I had leftover filling, so I used corn tortillas for the rest. Maybe just cut up more like 3-4 peppers.

Put the halved peppers on a cookie sheet sprayed with cooking spray (I used olive oil spray, but you could actually just rub the sheet with olive oil, too).

Fill the peppers with the filling, and bake at 350 for 20 minutes. I like the peppers al-dente, so this was about the perfect time.

These are REALLY good!