Cream Cheese Chicken Stuffed Peppers

2 cups cooked chicken

8 oz cream cheese, room temperature

4 oz cheddar, grated

4 oz Monterey jack, grated

1 jalapeno, minced

1 teaspoon salt

2 teaspoons ground cumin

1/4 cup salsa

bell peppers, any color

Preheat oven to 350 degrees. Slice peppers in half and remove seeds and membrane. Place in 9 x 13 baking dish.

Mix chicken, cream cheese, Monterey jack, cheddar, jalapeno, cumin, salt and salsa. Spoon chicken mixture evenly into each halved pepper. Cover tightly with foil and bake for 40 minutes.

Best stuffed peppers ever!