Instructions

1. Saute chicken in butter until cooked through, I prefer using chicken tender strips for this recipe as it cooks quicker and shreds up easier than large chicken breasts.
2. Immediately toss in your stand mixer while hot and process on high until well shredded, even though a stand mixer is the easiest way you can also do it with a hand mixer if needed.
3. Preheat oven to 350°.
4. Add cream cheese, shredded cheddar cheese, garlic powder, mustard, and black pepper and combine on low speed.
5. Slice peppers in half, remove seeds and ribbing.
6. Fill with a generous scoop of chicken and cheese mixture.
7. Bake for 20 minutes or until top is brown and bubbling.
8. Top with a sprinkle of cheese or bacon before serving to pretty them up a little.