Preheat oven to 350 degrees. Cut out a large rectangle through the top of your loaf of bread to hollow out the middle. If there's still too much bread inside, just scoop and pull it out with your fingers until there's a nice hole to put the filling in. Be careful not to cut through the bottom of the loaf.
Heat medium skillet over medium-high heat with 2 tbsp olive oil. Add in diced bell peppers and onions and cook for about 10 to 15 minutes, until veggies are softened and super aromatic. Onions will become translucent and begin to caramelize.
In a medium bowl, mix together together cream cheese, sea salt, garlic, cumin, oregano, chili powder, paprika and ancho chili powder.
Stir in 3/4 cup shredded mozzarella cheese and shredded chicken.
Spoon in half of the sautéed vegetables into the loaf and top with half of the chicken and cream cheese mixture. Create another layer by topping with the remaining vegetables followed by more chicken and cream cheese.
Top with the remaining 1 cup mozzarella cheese and bake on a baking tray at 350 degrees for 25 to 30 minutes, or until cheese is melted and begins to bubble.
Let the stuffed bread sit for about 5 to 10 minutes and top with cilantro leaves. Slice and serve!