Low-Carb Creamy Chicken Stuffed Peppers

As previous articles about stuffed peppers have raised interest of many, we’re glad to recommend one more appealing in this post. It is Low-carb Creamy Chicken Stuffed Peppers. These peppers are now one of the most favorite foods of my family, especially my husband. Here is the reason. He is trying to cut the carbs of meals in 2 months. And, this pepper dish meets his requirements. It’s low in carb yet incredibly good, really fits his tastes.

Peppers are cut in half lengthwise, hollowed out then stuffed with a delicious mix of cooked shredded chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. They are then covered and baked in the oven until done. Creamy and packed with flavors, these chicken stuffed peppers surely tantalize your taste buds rights. It does happen with my husband and I. Yummy!

If you are a big fan of stuffed peppers, you should never miss these for meals. They can serve as an appetizer or a full meal, depending on you. Spending 50 minutes and these are ready on your dining table. I’m hosting a game-day viewing party this weekend and plan to treat my guests with these. It’s really worth waiting for!

Low-Carb Creamy Chicken Stuffed Peppers

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

1

hour 

10

minutes

Peppers are cut in half lengthwise, hollowed out then stuffed with a delicious mix of cooked shredded chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. They are then covered and baked in the oven until done.

Ingredients

• 4 red bell peppers, or any color

• 2 cups cooked and shredded chicken (rotisserie chicken)

• 1 jalapeno, seeds removed and finely diced

• 1 cup shredded Colby jack cheese

• 1 (8 ounce) package light cream cheese, room temperature

• 2 teaspoons ground cumin

• ½ teaspoon salt

• ¼ cup salsa

• Fresh chopped cilantro, for garnish (optional)

Directions

• Preheat oven to 350 degrees F. Grease a large 9×13″ baking pan and set aside.
• Slice each pepper in half lengthwise and remove seeds. Place in prepared baking pan.
• Add chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa in a large bowl. Mix to well combined.
• Stuff each pepper half with mixture. Top with cilantro, if using.
• Cover with aluminum foil and bake for 35-40 minutes.
• Remove from oven, let cool for a few minutes. Serve!