Nutrition information per stuffed pepper half: 229 calories; 6.8 g fat; 2.7 g saturated fat; 45.8 mg cholesterol; 310.3 mg sodium; 23.2 g carbohydrate; 2.9 g fiber; 5.1 g sugar; 18.6 g protein
Combine first 7 ingredients. Place bell pepper halves, cut side up, in a 9x13 baking dish. Fill with chicken mixture. Bake at 350⁰F for 20 minutes, or until filling is bubbly and warmed through.