The most requested recipes that I get are for LOW-CARB recipes that actually taste good and that the whole family can enjoy, so today I wanted to share with you one of my favorites!
My family loves stuffed peppers and this has quickly become a winner at our home – the filling is made using chicken that has been cooked and shredded (a rotisserie chicken works great for this – or check out my Slow Cooker Shredded Chicken recipe). Mix the chicken with cream cheese, cheese, jalapeno, spices, and salsa. Fill each pepper with the stuffing, cook, and top with some fresh cilantro – it’s dinner perfection.
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)
Preheat oven to 350 degrees. Spray a large 9x13" baking pan with non-stick cooking spray and set aside.
Slice each pepper in half and remove the seeds. Set each pepper half in the prepared baking pan.
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.
Cover pan with aluminum foil and bake for 35-40 minutes.