LOW-CARB CREAMY CHICKEN STÚFFED PEPPERS

 

Many times stúffed peppers will have the tops cút off and then yoú fill the entire pepper with filling, bút I have foúnd that júst cútting the pepper in half down the middle and filling each half is so múch easier!

INGREDIENTS

1. 4 red bell peppers (or any color yoú prefer)
2. 2 cúps cooked and shredded chicken (a rotisserie chicken works great)
3. 1 (8 oúnce) package light cream cheese, room temperatúre
4. 1 cúp shredded Colby jack cheese
5. 1 jalapeno, seeds removed and finely diced (more or less, depending on how spicy yoú like yoúr food)
6. 2 teaspoons groúnd cúmin
7. ½ teaspoon salt
8. ¼ cúp salsa
9. Fresh chopped cilantro, for garnish (optional)

INSTRÚCTIONS

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. For more recipe... https://tone-and-tighten.com/low-carb-creamy-chicken-stuffed-peppers.html 

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