Stuffed Peppers with Shredded Chicken Breast

    4 serv   4 points        
                                                     
2 med uncooked bell peppers, cut in half
¼ c shredded Monterrey Jack
4 slices (deli style) Provolone
½ c fresh mushrooms, chopped
½ c cooked, chopped onions
12 oz uncooked boneless, skinless, chk breasts, sliced thin
¼ c chicken broth
1 tsp black pepper
1 tsp paprika
Preheat oven to 400 degrees
Cut chicken into thin, shredded style pieces
Chop onions and mushrooms
Saute’ chicken on stove over medium heat with chicken broth until cooked through with salt and pepper
Add chopped mushrooms and onions and paprika
Add Monterey jack cheese, saute and stir until melted and veggies are soft
Meanwhile, cut peppers in half and clean out seeds
Place on baking sheet with parchment paper
Lay one piece of provolone in the bottom of the pepper
Scoop chicken mixture into each half of the bell pepper
Place piece of provolone cheese on top of each pepper half
Bake in oven until cheese is brown and bubbly