Creamy Chicken Stuffed Peppers
A creamy, low-carb chicken dinner baked right inside bell pepper halves.
Equipment
- 9x13 baking pan
- Mixing bowl
- Aluminum foil
Ingredients
- 4 bell peppers any color
- 2 cups 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
Instructions
- Preheat oven to 350°F and spray a 9x13 baking pan with cooking spray.
- Cut each pepper in half and remove the core and seeds.
- Set each cut pepper into the prepared baking dish.
- In a bowl, combine the cooked chicken, cream cheese, shredded cheese, jalapeno, seasonings, and salsa until fully blended.
- Evenly distribute the chicken mixture into each cut pepper.
- Sprinkle chopped cilantro on top of the chicken mixture.
- 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.
- 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.
