Cheesy Chicken Stuffed Bell Peppers

How to make it

1. 1

   First, preheat your oven to 375°F (190°C). Then, carefully slice your bell peppers in half lengthwise and scoop out the seeds and membranes. You want them nice and clean inside. Place the pepper halves cut side up in a baking dish.

2. 2

   Next, in a large skillet over medium heat, cook the ground chicken until it's no longer pink. Make sure to break it up with a spoon as it cooks. Drain any excess fat.

3. 3

   Once the chicken is cooked, reduce the heat to low. Add the cream cheese and garlic powder to the skillet with the chicken. Stir it all together until the cream cheese is fully melted and smoothly combined with the chicken. This will make a wonderfully creamy filling.

4. 4

   Now, evenly spoon your creamy chicken mixture into each of the bell pepper halves in your baking dish. Press it down gently so they are nicely filled.

5. 5

   Finally, sprinkle the shredded cheddar cheese generously over the top of each stuffed pepper. Bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden brown. Let them cool for a few minutes before serving. Enjoy your delicious low-carb meal!