Chipotle Chicken and White Bean Stuffed Peppers

Ingredients

• 2 cup(s) of chicken tenders (one small package) cut into bite sized pieces
• 2 tsp. of Creole seasoning spice
• 1 medium onion, diced
• 1-2 chipotle peppers in adobo sauce finely minced into a paste
• 2 cloves minced garlic
• 1 cup(s) of canned stewed tomatoes
• 15.5 oz tin white beans
• 1/3 cup(s) of Salsa 
• 1/2 cup(s) of Philadelphia Cream Cheese, light
• 6 medium bell peppers
• 1 1/2  cups shredded Monteray Jack Cheese

Directions 

1. Saute the onion and chicken over medium high heat in a non-stick pan treated with a light mist of olive oil or cooking spray.
2. When the chicken is cooked through and the onions are soft, add the Creole seasoning and garlic and continue to saute about 35 seconds until the garlic is fragrant. 
3. Add the stewed tomatoes, beans, salsa, and cream cheese. 
4. Remove from the heat and stir in one cup of the cheese. Let cool for 30 minutes. 
5. Remove the caps from the peppers and scoop the seeds and cores from the insides of each. Fill each pepper with the chicken and white bean mixture and top each with a little more shredded cheese and the pepper cap.
6. Wrap each stuffed pepper in tin foil and refrigerate until ready to grill. These can be made up to one day ahead. 
7. When ready to grill, preheat to 400. Grill the peppers over indirect heat with the BBQ lid down for 30-35 minutes or until soft and bubbly and cooked through. 
8. Serve with Grilled Jalapeno Honey Corn and Avocado Salad.