Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan with cooking spray.

Halve each bell pepper lengthwise, remove seeds and membranes, and place cut-side up in the prepared baking dish.

In a large mixing bowl, combine chicken, cream cheese, Mexican cheese, jalapeno, cumin, salt, and salsa. Mix until creamy.

Evenly distribute the filling into each pepper half, pressing gently to pack without overfilling.

If using cilantro, sprinkle over the stuffed peppers.

Cover the baking pan with aluminum foil and bake for approximately 45 minutes, or until peppers are tender.

Remove the foil, let cool for a few minutes, and serve hot.