Cheesy Chicken Stuffed Peppers

I normally don't add salt to my recipes. i think the cheese and dressing make these salty enough.

Preheat oven to 375f.

Place chicken pieces in a bowl and pour the dressing over them.

Mix well.

Let marinate at room temperature 10 minutes.

Meanwhile , cut tops off peppers.

Do not discard.

Remove seeds and membranes from peppers.

Set peppers aside.

Heat a large skillet over medium-high heat.

Add chicken and marinade and cook , stirring , until marinade comes to a boil and chicken is lightly colored.

Stir in garlic , paprika and tomato , and cook , stirring , for 1 minute.

Reduce heat to medium-low and stir in shredded muenster.

Cook , stirring , just until cheese melts.

Remove from heat and let cool slightly.

Spray a baking dish with cooking spray.

Stand peppers upright in dish.

Spoon chicken mixture into peppers.

Pour any leftover sauce over and around them.

Replace tops on peppers.

Bake for 30-40 minutes , or until chicken is cooked through and peppers begin to soften.

Remove dish from oven and remove pepper tops.

Place a slice of cheddar on each pepper.

Rep.

boneless skinless chicken breasts, italian dressing, bell peppers, garlic powder, paprika, roma tomato, muenster cheese, cheddar cheese