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Author Notes: I am super excited to be sharing a delicious and easy weeknight recipe with you all. I have a serious love for Mexican food and basically anything with peppers, lime and cilantro. —Jen Pinkston
- 4 Bell Peppers, Deseeded and Halved
- 1 tablespoon Olive Oil
- 4 ounces goat cheese
- 4 ounces canned green chilies
- 1 cup Salsa
- 2 1/2 cups Cooked shredded chicken
- 2 cups Zucchini
- 1/2 cup Cilantro, chopped
- Preheat oven to 425 and line a large baking pan with parchment paper.
- Cut the peppers in half from top to bottom and scoop out the seeds and place them in the pan with the inside of the pepper facing up.
- Drizzle the peppers with olive oil and sprinkle with salt and roast for 15 minutes.
- While the peppers are roasting combine the goat cheese, green chilies, salsa, chicken, zucchini and cilantro and mix until combined.
- After you pull the peppers out of the oven fill each one with about a ½ cup of filling and bake for another 15-20 minutes.
- Top the peppers with guacamole and chopped cilantro and serve immediately.