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Low-Carb Creamy Chicken Stuffed Peppers

Delicious Low-Carb Creamy Chicken Stuffed Peppers Recipe

Enjoy flavorful Low-Carb Creamy Chicken Stuffed Peppers as a nutritious dinner option that's quick to prepare and sure to please the whole family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 pieces Red Bell Peppers Any color will do based on preference.
  • 2 cups Cooked and Shredded Chicken Using a rotisserie chicken saves time!
  • 8 oz Light Cream Cheese Substitute with Greek yogurt cream cheese for extra protein.
  • 1 cup Shredded Colby Jack Cheese Feel free to swap in your favorite cheese.
  • 1 piece Jalapeno Adjust according to spice tolerance.
  • 1 teaspoon Ground Cumin Enhances overall flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 cup Salsa Adds moisture and flavor.
  • 1/4 cup Fresh Chopped Cilantro Optional for garnish.

Equipment

  • baking pan
  • mixing bowl
  • Non-stick cooking spray

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prep your baking pan by spraying a 9x13" dish with non-stick cooking spray.
  3. Slice each red bell pepper in half lengthwise, removing the seeds and membranes.
  4. Combine shredded chicken, light cream cheese, shredded Colby Jack cheese, diced jalapeno, ground cumin, salt, and salsa in a mixing bowl.
  5. Fill each pepper half generously with the chicken mixture.
  6. Optionally, garnish the filled peppers with fresh chopped cilantro.
  7. Cover the pan with aluminum foil, then bake them in the preheated oven for 35-40 minutes.
  8. Serve immediately while hot.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 620mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 100mgCalcium: 250mgIron: 2mg

Notes

These can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain flavors.

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