Ingredients25 m servings 165 cals
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Mix cilantro, diced chicken, mayonnaise, and 1/2 cup mozzarella cheese in a bowl; fill pepper halves with chicken mixture. Sprinkle remaining 1/2 cup of mozzarella cheese over peppers and arrange on prepared baking sheet.
- Bake in the preheated oven until cheese is melted and filling is heated through, 8 to 10 minutes. Top each pepper with 1 tablespoon sour cream before serving.
Per Serving: 165 calories; 12.1 g fat; 5.1 g carbohydrates; 9 g protein; 30 mg cholesterol; 150 mg sodium. Full nutrition
ReviewsRead all reviews 24
Yummy! Love this! Easy to make for a quick dinner!
All I could taste was mayonnaise! My husband liked it when he put a lot of hot sauce on top of it instead of the sour cream. For me it's just runny mayonnaise and our daughter didn't like it eit...
I added chopped spinach and ommited the sour cream. This recipe is quick and simple... and delicious, normally I'm not a fan of bell peppers, but I ? these.
I liked this recipe. I used flavorful homemade shredded chicken and added canned corn and olives to the chicken-cheese-mayo mix. I also sprinkled both mozzarella and cheddar cheeses on top. The ...
This is excellent and fits the happy hormones diet! My husband and mom both loved it and said it could be a weekly dinner. I did paraboil the peppers (and used a variety of colors). Very pretty...
I would have to say that I really liked this recipe. It was different and I like different. I did add chopped fresh spinach and grated parmesan and romano cheese to mine. I am a cheese fanatic! ...
My family liked it. I mixed the sour cream in with the mayo. May have added a bit too much dried cilantro though (store didn't have fresh). It was yummy though
Good basic recipe to start with. Five stars with my revisions. I combined the chicken with a can of corn, a can of diced greed chilies, finely diced onion, a can of sliced olives, shredded shar...