Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
8 miniature red, yellow and/or green sweet peppers or large fresh jalapeño chile peppers
½ cup shredded cooked chicken breast
¼ cup shredded reduced-fat cheddar cheese (1 ounce)
2 green onions, thinly sliced ( ¼ cup)
2 tablespoons snipped fresh cilantro (optional)
⅓ cup low-sodium barbecue sauce
Preheat oven to 350°F. Line a baking sheet with foil; coat foil with cooking spray. Set aside. Cut each pepper in half lengthwise (do not remove stem); remove seeds and membranes (see Tips). Place pepper halves, cut sides up, on prepared baking sheet. Set aside.
For filling, in a small bowl, combine chicken, cheese, green onion and, if desired, cilantro. Add barbecue sauce; stir until combined. Spoon chicken mixture evenly into pepper halves.
Bake for 15 to 20 minutes or until heated through and peppers are just tender.
Tip: If using jalapeño peppers, because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with jalapeño peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.