1️⃣ Preheat your oven to 375°F (190°C). 🔥

2️⃣ Layer the sliced peppers on the bottom of a 13″ x 9″ baking dish. 🍽️

3️⃣ Cut the cream cheese block in half crosswise. Slice one half into 8 rectangular slices; set aside. Transfer the remaining half to a small bowl. Add thyme, season with salt and pepper, and stir to combine. 🥣

4️⃣ On a cutting board, pat the chicken breasts dry. Cut a slit into the thickest, long side of each breast, being careful not to cut all the way through. Stuff with the cream cheese mixture, then tightly seal with your fingers. Sprinkle the outside of the chicken with Cajun seasoning. 🧂

5️⃣ Arrange the stuffed chicken breasts on top of the peppers in the baking dish. Top each breast with 2 slices of the reserved cream cheese. Sprinkle with shredded pepper Jack cheese. 🧀

6️⃣ Bake the chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 30 minutes. ⏳

7️⃣ Arrange the chicken on a platter. Spoon the peppers and juices on top. Top with fresh thyme leaves before serving. 🌿