Mexican-Chicken Salad Stuffed Peppers are an easy and delicious dinner. With just 15 minutes of prep time, this colorful, flavorful meal is sure to please. This recipe is Keto, Low Carb, Primal and Gluten-free.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the bell peppers in half and scoop out the seeds from each side. Place the peppers on the baking sheet.
Brush the insides of the peppers with avocado or olive oil.
Roast the peppers in the oven for about 15 minutes, until softened and the edges are tinged.
While the peppers roast, assemble the chicken salad. In a mixing bowl, combine chicken, sour cream, half the cilantro, green onions, lime juice, cumin, sea salt, chili pepper and black pepper.
When peppers are done roasting, use a towel to blot any liquid from the insides.
Stuff pepper openings with heaping scoops of chicken salad, about 3 ounces inside each cavity, depending on the size of the pepper halves.
Top generously with grated cheese.
Bake peppers for about 15 minutes, until cheese is fully melted and bubbly and chicken salad is hot through to the center. Serve, garnished with remaining fresh cilantro.