- 2 T butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 can “mexicorn”
- 4 boneless chicken breasts, cubed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 2 T balsamic vinegar
- 4-6 green bell peppers, tops cut and seeded
- 2 cups Whitehall Specialties 125 Pizza Topping Shred, divided
Preheat oven to 350 degrees Fahrenheit. Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and slightly browned. Add the minced garlic and the cubed chicken breasts. Cook until browned. Stir in the salt, pepper, cayenne pepper, balsamic, and corn. Continue cooking until chicken is cooked through and mixture is heated. Stir in 1 cup of Whitehall Specialties 125 Pizza Topping Shred. Meanwhile, cut the tops off of the green bell peppers, remove the core and seeds. Fill each pepper nearly to the top with the chicken mixture and arrange in a baking dish. Add a few tablespoons of water to the bottom of the baking dish and cover with aluminum foil. Bake for 35 minutes. Remove the aluminum foil and sprinkle each pepper with the remaining Whitehall Specialties 125 Pizza Topping. Return to oven, uncovered, and continue to bake another 5-10 minutes or until pizza topping is melted, browned and bubbly. If a more browned appearance is desired, place under the broiler for a few minutes.