Roasted Mini Pepper Chicken Poppers

Serves 4


8 mini yellow peppers halved, and seeds removed. You can use red and orange peppers as well
4 T good olive oil
1 C chopped fully cooked grilled chicken breasts (prepackaged) I used an organic choice from Publix
½ C fresh grated asiago cheese
2 heaping T mayonnaise, or enough to bind the cheese
2 t herb seasoning. I used World Market Smoked Peppercorn Sage Rub
Handful of chopped cilantro
1 t kosher salt and ½ t fresh cracked pepper
¼ C green goddess dressing to garnish


  • Preheat oven to 400 degrees F. Rub the olive oil all over the halved peppers. Place on a baking sheet cavity side up. Mix the mayonnaise with the grated asiago choose combining just enough of the mayonnaise to bind the cheese into a moist paste. Divide the cheese mixture among the peppers, pushing itinside the cavity of the pepper. Then put in the chicken. I liked to stack mine high but it depends on the shape and depth of the pepper halve. The point is to make sure it can be held in your hand and eaten in one bite without it spilling. Then sprinkle with the peppercorn seasoning, or seasoning of your choice. Steak seasoning would be good, as well as Herbs de Provence. Then the salt and pepper and finally top with the chopped cilantro. Roast for 15 minutes. Remove, let cool for about 5 minutes. Place on a serving platter and drizzle with the green goddess dressing. Serve!

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