Cheesy Chicken-Stuffed Peppers

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

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 peppers

Ingredients

• 2  boneless skinless chicken breasts, cut in 1-inch cubes
• 1⁄2 cup  Italian dressing (Kraft Roasted Red Pepper Italian with Parmesan recommended)
• 4  large  square bell peppers
• 1  teaspoon garlic powder
• 1  teaspoon paprika
• 1  roma tomato, diced
• 8  ounces  shredded muenster cheese
• 4  slices cheddar cheese

Directions

1. Preheat oven to 375°F.
2. Place chicken pieces in a bowl and pour the dressing over them. Mix well.
3. Let marinate at room temperature 10 minutes.
4. Meanwhile, cut tops off peppers. Do not discard.
5. Remove seeds and membranes from peppers. Set peppers aside.
6. Heat a large skillet over medium-high heat.
7. Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
8. Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
9. Reduce heat to medium-low and stir in shredded Muenster.
10. Cook, stirring, just until cheese melts.
11. Remove from heat and let cool slightly.
12. Spray a baking dish with cooking spray. Stand peppers upright in dish.
13. Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
14. Replace tops on peppers.
15. Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
16. Remove dish from oven and remove pepper tops.
17. Place a slice of cheddar on each pepper. Replace tops.
18. Return to oven and bake just until cheddar melts, about 5 minutes.