6 bell peppers
Half and hull the peppers
Cut slits in bottoms of bells
Place in baking dish
Sauté onions and add 1 can low sodium chicken broth
Add tsp of pink himilayan salt
And tap of ground white pepper.
Stir and cook on medium for 10 minutes.
Add 3 large chicken breasts to the pan…season with cracker boy seasoning, pink himilayan salt and ground white pepper.
Cook on medium until chicken is close to done, cut in small chunks with spatula while continuing to cook in pan and stir in one bottle of
Cracker boy original BBQ sauce. This will make a semi thin gravy.
Boil 4 large peeled russet potatoes until soft.
Mix with 4 oz Philadelphia cream cheese, 1 stock butter and 1.5 cup of milk. Add tbsp of pink hilnalayan salt and tbsp ground white pepper.
Mix potatoes consistenty with mixer until whipped.
Fill half bells with half ladle of mashed potatoes, half ladle of chicken BBQ gravy mix on top of potato portion. Top with mild cheddar.
Bake in oven on 400 for 45 minutes and serve. (serves 6-8)