Low-Carb Creamy Chicken Stuffed Peppers

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

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. 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.

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