Honestly, I’m a lover of easy/stress-free dinners (I mean, really…who like stress?). Definitely not me.
Chicken stuffed peppers! One dinner that is delicious and of course, super easy to prepare. The taste is simply amazing.
For lovers of low carb meals, these chicken stuffed bell peppers are the best. We’re all about the low carb life right? We simply can’t go wrong with low carb stuffed peppers. You can also call them keto-friendly stuffed peppers because they sure are keto-friendly.
You won’t need much to prepare this and it is beyond easy. In terms of spending, the cost of prep is pretty affordable. I tasted this first at my Aunty Sandra’s house and that was the beginning of my addiction to chicken parm stuffed peppers. She made it when I and my husband went visiting.
After having the first bite? I had to ask for the recipe, and of course, I did some additions and subtractions before finally arriving at my recipe.
There is no going back now because these stuffed peppers low carb meal will have a hold on you forever once to taste them.
Are you ready for my chicken stuffed peppers recipe? Let’s begin.
How To Prepare Chicken Stuffed Peppers
We’ll begin with raw bell peppers. Cut them in half lengthwise because it stretches the servings and it is also easier to get them stuffed and to keep them straight when they are cut this way.
This way you achieve perfectly shredded chicken stuffed peppers.
The ingredients used to get that amazing low carb stuffed peppers are common ingredients you know and see regularly. You probably have them lying in your kitchen too.
Start with some chicken (cooked, shredded chicken). Next, you have to stir in some sugar-free marinara, garlic, red pepper, and cheese.
You will have to spoon the mixture into the pepper bells and then use extra cheese to top it. To make it cheesy, you will need that extra topping.
To get nicely cooked peppers with parboiling, add some tablespoons of water to the bottom of your baking dish and cover everything tightly with a foil. The peppers usually steam nicely in the oven.
Just in case you want to brown your cheese a little, take off the foil for the last few minutes of cooking.
Are Chicken Stuffed Peppers Kid-Friendly?
I don’t think they’ll be any serious complications if you feed this to your kids, but the real problem would be the big question “Will your kids want to eat this?”. I think most kids will pass and would rather have a bowl of their favorite cereal.
And yeah, they are keto friendly too. My Dad calls them keto friendly stuffed peppers.
Can Stuffed Peppers Be Kept Frozen?
Definitely!!! They can. Make a large quantity and flash freeze them on a cookie sheet. After a couple of hours, you can put them into freezer bags and keep them in the freezer until when you’re ready to make use of them.
Making Stuffed Peppers Without Rice
Almost every stuffed pepper recipe you see online is full of rice but you can make stuffed pepper without rice. Here’s how you do it!!!
Make the meat double instead of one, add in some extra cheese (a little will do), add more veggies. It’s pretty simple; just fill it with more healthy things.
I cannot overemphasize my love for this recipe, 98% I have served this recipe has loved it. If you are trying out this recipe for the first time, you might make a couple of mistakes and not get it right in the end, it’s definitely not the end of the world. As a good cook, you should know that making a meal perfect comes with dedication and lots of trial and error if you are trying out for the first time.
So, don’t give up if the chicken stuffed peppers recipe doesn’t come out as planned, try again and again. If you are having serious issues, you can state the issue in the comment section and I will try my possible best to help.
The Best Chicken Stuffed Peppers You’d Have In 2020Course: Side Dishes
1 ½ cups of cooked shredded chicken
1 cup marinara sauce
1/3 cup grated Parmesan
1 ½ cups grated mozzarella, divided
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
4 bell peppers, any color
- Preheat the oven to 350 degrees
- In a large mixing bowl, add chicken, marinara, parmesan, garlic, ½ cup of mozzarella, garlic, and red pepper flakes.
- Cut the bell pepper into half lengthwise and remove all the seeds and membranes from it. Place the peppers in a 9 by 13 baking dish.
- Spoon the chicken mixture evenly between the peppers and top it with the mozzarella cheese you have left.
- Add two tablespoons of water to the bottom of the baking dish and tightly cover it with a foil.
- Bake for 25 minutes or till the peppers has softened to your taste.
- You can use any bell pepper color of your choice. When I make chicken stuffed peppers, I usually use green bell pepper so, I fondly call mine stuffed green peppers with chicken. The choice is entirely yours to make.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Cholesterol 40mg 14%
- Sodium 371mg 16%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 3g
- Protein 13g 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Here are some products that you’ll need to make stuffed peppers with chicken.