Low Carb Cheesy Chicken Stuffed Peppers

Aug 6

Makes: 8 halves | Prep: 15 min | Cook Time: 40 minutes

INGREDIENTS

1-pound cooked chicken, shredded
4 bell peppers, large
1 cup shredded cheese
6 oz. lite cream cheese, softened
¼ cup salsa
1 jalapeño, finely diced
2 tsp. cumin
1 tsp. paprika
Salt, to taste
Pepper, to taste
Fresh cilantro, chopped

These Low Carb Cheesy Chicken Stuffed Peppers are creamy and delicious. They can be made ahead of time and are perfect for a quick weeknight meal or meal prep.

DIRECTIONS

Preheat oven to 350℉. Spray a large 9×13-inch baking dish with cooking spray. Set aside.
Wash and dry peppers. Cut each pepper in half and remove the seeds. Set each pepper half in the prepared baking pan open end up.
In a large bowl, mix together shredded chicken, ½ cup shredded cheese, cream cheese, salsa, jalapeño, cumin, paprika, salt and pepper.
Evenly scoop the chicken mixture into each pepper.
Cover the pan of peppers with aluminum foil and bake for 25-30 minutes.
Remove the pan from the oven and top each pepper with the remaining ½ cup shredded cheese. Bake for an additional 5-10 minutes.
Broil at the end if desired. Remove the pan from the oven and top with chopped cilantro.
Enjoy!