1 cup spicy barbecue sauce
1 (9oz tub) Budding chicken chopped
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
4 Bell peppers
Flat Leaf Italian Parsley
Preheat oven to 350 degrees F (175 degrees C).
Cut the tops of the peppers & scoop out the seeds.
Rinse and dry peppers.
Sprinkle the inside of the pepper with sea salt.
In a 3 quart baking dish place the pitted peppers.
In a medium bowl mix the barbeque sauce, chicken, and red onion.
Scout out about a ½ a cup of your meat and sauce mix and stuff it into the pepper.
½ a cup of cheese into each pepper.
Bake for 30 minutes or until peppers are tender and/or until cheese is melted and bubbly.
Sprinkle with parsley!