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Creamy Chicken Stuffed Peppers

A creamy, low-carb chicken dinner baked right inside bell pepper halves.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers any color
  • 2 cup cooked, shredded chicken
  • 8 oz cream cheese softened
  • 1 cup Mexican cheese shredded
  • 1 jalapeno de-seeded and diced
  • 2 tsp ground cumin
  • 0.5 tsp salt
  • 0.5 cup salsa
  • cilantro chopped, optional

Equipment

  • 9x13 baking pan
  • mixing bowl
  • aluminum foil

Method
 

  1. Preheat oven to 350°F and spray a 9x13 baking pan with cooking spray.
  2. Cut each pepper in half and remove the core and seeds.
  3. Set each cut pepper into the prepared baking dish.
  4. In a bowl, combine the cooked chicken, cream cheese, shredded cheese, jalapeno, seasonings, and salsa until fully blended.
  5. Evenly distribute the chicken mixture into each cut pepper.
  6. Sprinkle chopped cilantro on top of the chicken mixture.
  7. Cover the pan with aluminum foil and bake in the preheated oven for about 45 minutes, until peppers are tender and filling is heated through.
  8. Remove from the oven and serve immediately.

Notes

Store leftovers in the refrigerator for up to 3-4 days. Freeze for up to 3 months, wrapped individually. Reheat covered at 350°F, about 20 minutes from frozen or 10-15 minutes from refrigerated.