Poivrons doux farcis au poulet, aux épinards, au bacon et à six fromages

Ingrédients

• 4 ounces Goat Cheese
• 2 ounces Cream Cheese
• 1/4 cup Frozen Spinach
• 1/2 cup Bacon Bits
• 1 cup Shredded Fiesta Blend Cheese
• 1 can Cooked Chicken (approximately 10 ounces or 3/4 cup of cooked chicken)
• 2 tbsp Onion Powder
• 2 tbsp Garlic Powder
• 1 1/2 tbsp Nature's Seasoning
• 2 tbsp Chicken Bouillon Powder
• 8-12 Mini Sweet Peppers (red, orange, or yellow)

Préparation

1. 1

   In a bowl, mix goat cheese, cream cheese, frozen spinach, and bacon bits.

2. 2

   Microwave the mixture for a few seconds - long enough to warm and soften the cheeses to make mixing easier - then mix until thoroughly combined.

3. 3

   Add shredded chicken, canned chicken, onion powder, garlic powder, Nature's Seasoning, chicken bouillon powder, and mix well.

4. 4

   Cut 8-12 mini sweet peppers in half and remove the ribs, stems, and seeds.

5. 5

   Lightly grease a sheet pan with canola or olive oil.

6. 6

   Fill peppers with cheesy bacon and chicken filling and place on greased sheet pan.

7. 7

   Bake in 350° oven for 15-20 minutes until thoroughly heated and the cheese melts.

8. 8

   Cool, serve, and enjoy!