Ingredients

The following ingredients have 8 Servings
  • 4 whole bell peppers (preferably red, halved with seeds and membranes removed)
  • 3 cups chicken (cooked and chopped into bite-size pieces)
  • 6 ounces cheddar cheese (grated)
  • 1/2 cup sour cream
  • 1/2 bunch cilantro (chopped finely)
  • 2 scallions (thinly sliced, (whites not used for Keto, Low Carb or Low-FODMAP: Instead use 4 onions' greens.))
  • 1-½ Tablespoons fresh lime juice
  • 1 Tablespoon avocado oil (or olive oil (for brushing the insides of the peppers before roasting))
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt (to taste)
  • 1/4 teaspoon chipotle chili pepper
  • freshly ground pepper (to taste)

Instruction

  • 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.