2 large bell peppers
8 ounces chicken breast, cooked and shredded
2 chopped chipotle peppers + 2 tablespoons adobo sauce
1 1/4 cups shredded sharp cheddar
1/4 cup sour cream
Seasonings, as desired
Preheat the oven to 400. Slice bell peppers in half lengthwise, and remove the seeds and light-colored membranes. Set aside.
In a bowl, combine chicken, chipotle peppers, adobo sauce, cheese, and sour cream, plus any desired seasonings (salt, garlic powder, paprika, etc.) to taste. Reserve a little bit of cheese as a topping, if desired. Stuff the mixture into each of the peppers, then transfer the bell peppers to an oven-safe dish. Add a small amount of water to the dish—just enough to hardly cover the bottom of the dish—and cover the dish with tin foil. Bake the peppers for 35 minutes. Add remaining cheese to the tops of the peppers with about 5 minutes remaining (optional).