- 1 large cooked chicken breast, shredded
- 1 cup pico de gallo, divided
- 1 cup sour cream, divided
- 1 cup shredded Mexican cheese blend
- 1 tablespoon taco seasoning mix
- cooking spray
- 1 (8 ounce) package mini sweet bell peppers, halved lengthwise and seeded
- 1 (2.25 ounce) can chopped olives
- Preheat oven to 350 degrees F (175 degrees C).
- Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
- Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
- Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.
03/25/2018
recipepes.com
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