Low-Carb Creamy Chicken Stuffed Peppers


Low-Carb Creamy Chicken Stuffed Peppers | Tone and Tighten

INGREDIENTS

  • 4 red bell peppers (or any color you prefer)
  • 2 cups cooked and shredded chicken (a rotisserie chicken works great)
  • 1 (8 ounce) package light cream cheese, room temperature
  • 1 cup shredded Colby jack cheese
  • 1 jalapeno, seeds removed and finely diced (more or less, depending on how spicy you like your food)
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ¼ cup salsa
  • Fresh chopped cilantro, for garnish (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spray a large 9x13" baking pan with non-stick cooking spray and set aside.
  2. Slice each pepper in half and remove the seeds. Set each pepper half in the prepared baking pan.
  3. In a large bowl, mix together chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. Scoop mix into each pepper. Top with cilantro, if using.