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How To Make Delicious Food
The most requested recipes that I get are for low carb recipes that actually taste good and that the whole family can enjoy, so today I wanted to share with you one of my favorites!

Many times stuffed peppers will have the tops cut off and then you fill the entire pepper with filling, but I have found that just cutting the pepper in half down the middle and filling each half is so much easier!

Mix the chicken with cream cheese, cheese, jalapeno, spices, and salsa. Fill each pepper with the stuffing, cook, and top with some fresh cilantro – it’s dinner perfection


  • 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)


  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.
  4. Cover pan with aluminum foil and bake for 35-40 minutes.
  5. Remove from oven and serve.

Recipe Adapted : LOW-CARB CREAMY CHICKEN STUFFED PEPPERS @ tone-and-tighten
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