(Labor-Inducing?) Creamy Southwest Chicken Stuffed Peppers

Sorry about the lack of posts lately, but baby #2 finally arrived (!) and I'm still trying to get back into cooking again, let alone blogging.  So please forgive me if posts are a little scarce for a while.  In the meantime, here's a fabulous recipe!

I actually made this dish before our baby girl was born.  In fact, it was the last meal I ate before I went into labor.  Coincidence?  Maybe.  I'm really not sure whether to attribute going into labor to this meal, or the eggplant parmesan, or those four lemon drop cupcakes--all, of which, I'd eaten that week.  (Can you see how desperate I was?)  Whatever the case, if you're getting close to your due date--or past it, like I was-- making these peppers for dinner sure couldn't hurt.  And, regardless of the outcome, you'll have a good meal before your baby comes.


Creamy Southwest Chicken Stuffed Peppers
(adapted from Buns in my Oven)
Printable Recipe
Makes 8


Ingredients
2-3 boneless, skinless chicken breasts, cooked and shredded
8 ounces cream cheese, room temperature
6 ounces cheddar, grated
1 jalapeno, seeded and finely diced
1 can (4 ounces) chopped green chiles
1 1/2 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper, to taste
1 cup corn
1 cup black beans
1/4 cup salsa
4 large bell peppers

Instructions
1) In a large bowl, combine the shredded chicken, cream cheese, half of the cheddar, jalapeno, green chiles, cumin, garlic powder, salt and pepper, corn, black beans, and salsa. Stir to combine well.
2) Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese.
3) Bake on a baking sheet for 22-28 minutes at 350 degrees until the peppers are fairly tender and the filling heated through.  Enjoy!