A delightful, solid, low-carb supper that is prepared in minutes. These Creamy Chicken Stuffed Peppers will before long turn into a most loved at your home. Delectable smooth chicken, new tasty peppers, and completely large scale amicable.
Blend the chicken with cream cheddar, cheddar, jalapeno, flavors, and salsa. Fill each pepper with the stuffing, cook, and best with some new cilantro – it's supper flawlessness.
Commonly stuffed peppers will have the finish cut off and afterward you fill the whole pepper with filling, yet I have discovered that simply slicing the pepper down the middle down the center and filling every half is so a lot less demanding!
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INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
- Remove from oven and serve.
For more detail : bit.ly/2BQreCZ
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