STUFFED PEPPERS

Found http://www.bunsinmyoven.com/2017/03/27/cream-cheese-chicken-stuffed-peppers/

These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.

YIELD: SERVES
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

Each pepper half contains 5 net carbs.

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

DIRECTIONS:

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.