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
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Ingredients
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4
Bell Peppers, Deseeded and Halved
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1 tablespoon
Olive Oil
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4 ounces
goat cheese
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4 ounces
canned green chilies
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1 cup
Salsa
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2 1/2 cups
Cooked shredded chicken
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2 cups
Zucchini
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1/2 cup
Cilantro, chopped
Directions
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Preheat oven to 425 and line a large baking pan with parchment paper.
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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.
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Drizzle the peppers with olive oil and sprinkle with salt and roast for 15 minutes.
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While the peppers are roasting combine the goat cheese, green chilies, salsa, chicken, zucchini and cilantro and mix until combined.
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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.
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Top the peppers with guacamole and chopped cilantro and serve immediately.
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