With green chilies, cumin, coriander, and tons of cheese, this Mexican Keto Stuffed Peppers Recipe packs a punch of flavor but with just 8g net carbs per serving!
Add the oil to a large skillet over medium heat. Once hot, add the onion, celery, kale, and garlic. Cook (covered), until the veggies are softened, but not mushy, about 12 minutes, stirring occasionally.
Add the cream cheese, 2 cans of diced green chilies, salt, cumin, coriander, chili powder, and black pepper. Cook until the cream cheese is fully integrated, whisking constantly. Stir in ⅔ of the cheese, continuing to stir until fully incorporated. Turn off the heat and stir in the chicken.
Preheat the oven to 400F. Lightly spray the bottom of a 9 by 13-inch casserole dish with olive oil spray. Pour the remaining 1 can of diced green chilies in the bottom of the dish.
Arrange the bell pepper halves in the dish with the cut side facing up. Divide the cheesy chicken and vegetable mixture between the bell pepper halves. Sprinkle the remaining ⅓ of the cheese on top.
Bake at 400F until the cheese is melted and golden in places, about 20 minutes. If desired, you can broil for a few minutes to brown the top more.