Low Carb Cream Cheese Chicken Stuffed Peppers
Description
This low carb meal is a quick and easy one to prepare. Bell pepper lover will devour them.
Ingredients
2 c. cooked shredded chicken
8 oz. cream cheese, at room temperature
4 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated
1 jalapeno, minced
2 t. ground cumin
1 t. salt
1/4 c. salsa
4 bell peppers
Directions
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Preheat oven to 350 degrees.
For a softer pepper, place peppers in boiling water for 2 minutes; drain. (For a crisper pepper, skip this step.) When peppers are cool enough to handle, slice into halves; remove/discard the seeds and membranes. Place in a 9 x 13 greased baking dish.
Add chicken, cream cheese, cheeses, jalapeno, cumin, salt and salsa to a medium mixing bowl; stir to combine.
Spoon chicken mixture evenly into each halved pepper. Cover tightly with foil.
Bake for 40 minutes.
Serve hot.
4-8 servings.