Creamy Cilantro Chicken Stuffed Peppers
These Creamy Cilantro Chicken Stuffed Peppers are simple and delicious—designed for those busy days when time is of the essence. Cored bell peppers, filled with shredded rotisserie chicken and bacon, seasoned with a flavorful cilantro lime mixture, and topped with all the cheddar cheese your heart desires!
Ingredients
- 1 Rotisserie Chicken
- 4 Bell Peppers
- 1/2 Cup Cilantro
- 1/2 Cup Greek Yogurt or 4 Ounces Cream Cheese
- 8 Strips Bacon
- 1 Cup Chicken Broth
- 1 Tablespoon Garlic
- 1 Lime juiced
- 1 Tablespoon Cumin
- 1 Teaspoon Paprika
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Salt
Toppings
- Avocado
- Shredded Cheese
Instructions
- Preheat the oven to 400°F. Arrange the bacon strips on a parchment-lined baking sheet. Bake for 15-20 minutes, then chop into small pieces once cooled.
- Core the peppers. Use a knife to cut around the stem to create a hole where the stem was. Remove the stem, core, and ribs, then rinse the inside of the pepper.
- Get out a large mixing bowl and the rotisserie chicken. Remove all of the chicken meat from the bones. Once you’ve deboned the entire chicken, and the bacon bits, cilantro, greek yogurt, lime, garlic, cumin, paprika, cayenne pepper, and salt to the bowl & mix well.
- Get out a baking sheet and lightly oil it with olive oil. Get the cored bell peppers, and scoop generous amounts of the chicken, bacon, and seasoning mixture into each pepper. Set the peppers on the baking sheet and add cheddar cheese on top of each pepper.
- Bake for 10 minutes & serve with a sprinkle of cilantro and avocado slices on top.