Cream Cheese Chicken Stuffed Peppers
Low Carb
Ingredients
2 cups cooked shredded chicken
8 ounces cream cheese room temperature
4 ounces monterey jack grated
4 ounces cheddar grated
1 jalapeno minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 cup salsa
4 bell peppers any color
8 ounces cream cheese room temperature
4 ounces monterey jack grated
4 ounces cheddar grated
1 jalapeno minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 cup salsa
4 bell peppers any color
Preparation
Preheat oven to 350 degrees.
Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
Spoon chicken mixture evenly into each halved pepper.
Cover tightly with foil and bake for 40 minutes.
Serve immediately.
Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
Spoon chicken mixture evenly into each halved pepper.
Cover tightly with foil and bake for 40 minutes.
Serve immediately.
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