LOW-CARB CREAMY CHICKEN STUFFED PEPPERS

A magnificent, strong, low-carb dinner that is set up in minutes. These Creamy Chicken Stuffed Peppers will after a short time transform into a most adored at your home. Delightful smooth chicken, new scrumptious peppers, and totally expansive scale genial.

Mix the chicken with cream cheddar, cheddar, jalapeno, flavors, and salsa. Fill each pepper with the stuffing, cook, and best with some new cilantro – it's dinner perfection.

Generally stuffed peppers will have the completion cut off and a while later you fill the entire pepper with filling, yet I have found that just cutting the pepper down the center down the middle and filling each half is so much less requesting!

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.
4. Cover pan with aluminum foil and bake for 35-40 minutes.
5. Remove from oven and serve.

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