8 large peppers, cut lengthwise, seeds removed.
1 (8 oz) package cream cheese
¼ cup Dickie Bird BBQ sauce
1 cup chicken, cooked and chopped
½ cup pinto beans, cooked and drained
2 green onions, chopped
Cholula Hot sauce
½ cup jalapeno jack cheese
1. Preheat oven to 375 degrees. Grease a baking sheet.
2. Melt together cream cheese and BBQ sauce on stovetop. Add chicken, beans, onions, and a dash of hot sauce. Stir smooth.
3. Stuff peppers with cream cheese mixture. Bake 15 minutes.
4. Remove from oven, sprinkle with cheese. Finish under broiler until cheese is hot and bubbly.