Preheat oven to 400. Line a rimmed baking sheet with foil or parchment paper or grease a large casserole dish.
Place the pepper halves in the baking dish. Place a spoonful of sauce into each pepper half. Divide the chicken between the peppers and sprinkle with the garlic salt. Top with the remaining sauce.
Bake for 25-35 minutes until the peppers are tender the chicken is fully cooked. If there is a lot of cooking liquid drain it carefully. Divide the cheese between the peppers. Broil for 2-3 minutes until melted and golden.
Notes
Nutrition: the nutrition facts are for 1 stuffed pepper half with the filling and cheese. Each stuffed pepper has 5 NET carbs.Substitutions: swap the mozzarella cheese for any other cheese you like. You can also use chicken thighs instead of chicken breasts. Prep Time: feel free to prep the peppers and cover them and keep them in the fridge up to 1 day in advance.To Reheat: place in the oven and heat at 350 for 10-15 minutes, or you can microwave them until hot. To Freeze: keep airtight and freeze for up to 2 months. Thaw in the refrigerator before reheating.