• 4 red bell peppers
  • 2 cups cooked and shredded chicken
  • 1 (8 ounce) package of fat-free cream cheese (Great Value brand from Walmart)
  • 1 cup reduced fat shredded Colby jack cheese
  • 1 jalapeno, seeds removed and finely diced
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ¼ cup salsa
  • Fresh chopped cilantro, for garnish


Preheat oven to 350 degrees F. Spray a large 9×13” baking pan with non-stick cooking spray and set aside. Slice each pepper in half and remove the white parts and seeds. Set each pepper half in the prepared baking pan. Remove pre-baked chicken from the refrigerator and shred or chop finely with a knife. In a large bowl, mix together the chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. Scoop mix into each pepper. Cover the pan with aluminum foil and bake for 35-40 minutes, until the peppers are tender. Remove from the oven and top with cilantro, if desired.

Makes 8 servings
Serving size: 1 cup


Calories 133
Fat 4g
Saturated Fat 2g
Cholesterol 38mg
Sodium 480mg
Potassium 224mg
Carbohydrate 6.6g
Fiber 1.3g
Sugar 2.6g
Protein 16.5g