Keto Chicken Stuffed Peppers : This low carb chicken stuffed peppers stuffed with chicken breast, cheese, scallions and salsa verde and baked until tender.
Why You’ll Love Keto Chicken Stuffed Peppers
Low-carb and keto-friendly: Each pepper is packed with protein and healthy fats while being low in carbs—perfect for anyone following a ketogenic lifestyle.
Easy meal prep: These peppers store well, making them great for meal prep or busy weeknights.
Customizable: You can get creative with the fillings, adding your favorite keto-friendly ingredients.
Tips & Tricks for the Perfect Keto Chicken Stuffed Peppers
Pick the right peppers: Red, yellow, and orange bell peppers are sweeter and less bitter than green peppers. They’re perfect for balancing the savory chicken filling.
Don’t skip the pre-roast: Pre-roasting the bell peppers softens them and adds extra flavor. You can also grill them if you prefer a smoky taste.
Use leftover chicken: This is a great way to use up any leftover rotisserie or baked chicken you might have in the fridge.
Delicious Variations of Keto Chicken Stuffed Peppers
Cheesy Buffalo Chicken Peppers: Add 2 tbsp of buffalo sauce to the chicken mixture and swap the mozzarella for cheddar cheese for a spicy twist.
Chicken Alfredo Peppers: Replace the cream cheese with a keto-friendly Alfredo sauce and add spinach to the filling.
Mexican Chicken Stuffed Peppers: Stir in some diced tomatoes, jalapeños, and cumin for a Mexican-inspired version. Serve with a dollop of sour cream and guacamole on the side.
Bacon-Wrapped Peppers: If you want to take these stuffed peppers to the next level, wrap each pepper in bacon before baking for a crispy, savory addition.
How to Serve Keto Chicken Stuffed Peppers
These stuffed peppers are satisfying on their own, but here are some side dish ideas to round out your meal:
Cauliflower rice: This low-carb substitute for rice is a perfect side, especially if you want to soak up any extra filling.
Side salad: A simple green salad with a keto-friendly dressing (such as ranch or vinaigrette) pairs nicely with the rich flavors of the stuffed peppers.
Zucchini noodles: Also known as zoodles, these are a great low-carb side dish that adds some extra veggies to your plate.
How to Store and Reheat Keto Chicken Stuffed Peppers
To Store: Place the stuffed peppers in an airtight container and refrigerate for up to 4 days.
To Reheat: You can reheat the peppers in the oven at 350°F for about 10-15 minutes, or in the microwave for 2-3 minutes until warmed through. For the best texture, I recommend reheating in the oven to keep the peppers from becoming soggy.
To Freeze: You can also freeze keto chicken stuffed peppers! Wrap each cooled pepper tightly in plastic wrap, then place in a freezer-safe bag. They’ll last up to 3 months in the freezer. To reheat, thaw them in the fridge overnight and bake at 350°F until heated through.
Recipe FAQs
Can I use ground chicken instead of shredded chicken?
Absolutely! Ground chicken works just as well in this recipe. Simply brown the ground chicken in a skillet before mixing it with the other ingredients.
Are bell peppers keto-friendly?
Yes! Bell peppers are low in carbs and high in fiber, making them an excellent choice for keto diets. One medium bell pepper has about 6 grams of total carbs and 2 grams of fiber, so the net carbs are just 4 grams.
Can I make these peppers vegetarian?
Certainly! You can replace the chicken with a plant-based protein like tofu or a mix of mushrooms and spinach for a vegetarian version. Just be sure to check that all other ingredients (like the cheeses) are keto-friendly.
Keto Chicken Stuffed Peppers
Keto Chicken Stuffed Peppers : This low carb chicken stuffed peppers stuffed with chicken breast, cheese, scallions and salsa verde and baked until tender.
Ingredients
- Chicken: 4 cups of shredded cooked chicken breast (about 2 large chicken breasts)
- Bell Peppers: 3 colorful bell peppers, halved with seeds and ribs removed
- Creamy Base: 4 oz reduced-fat cream cheese (I like using Philadelphia 1/3 Less Fat)
- Seasonings: 1 tsp paprika and 1/2 tsp onion powder
- Sauce: 1/2 cup salsa verde for a tangy twist
- Cheese: 4 oz reduced-fat cheddar cheese, grated (keep some for the topping)
- Fresh Flavor: 2 chopped scallions for a hint of oniony goodness
Instructions
- Prep Time: Preheat your oven to 350°F and get those bell peppers ready by halving them and removing the seeds and ribs.
- Mix It Up: In a mixing bowl, combine the cream cheese, paprika, onion powder, and salsa verde with 3 oz of the grated cheddar (save the last ounce for later). Toss in your shredded chicken and chopped scallions, folding everything together until it’s creamy and well mixed.
- Stuff Those Peppers: Spoon equal amounts of the savory filling into each pepper half and sprinkle the reserved cheddar over the top.
- Bake: Cover the stuffed peppers with tented foil and pop them into the oven. Bake for 45 minutes to 1 hour, or until the peppers are fork-tender and the cheesy topping is perfectly melty.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 103mgSodium: 424mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto chicken stuffed peppers are an easy, delicious, and versatile meal that can fit perfectly into your keto or low-carb lifestyle. Whether you’re meal prepping for the week or looking for a flavorful dinner option, these stuffed peppers are sure to satisfy. With endless customization options and simple, wholesome ingredients, they’re bound to become a regular in your meal rotation.
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