Make Super Tasty Chicken Stuffed Bell Peppers: This is How
This creamy chicken keto stuffed peppers recipe is quick and easy. It's not only low carb but keto friendly with a high fat delicious cream sauce.
Ingredients
Bell Pepper
- 4 green bell peppers
- 1 pound shredded chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 cup shredded mozzarella cheese
Cream Sauce
- 2 tablespoon butter
- 1/2 cup heavy cream
- 4 ounce cream cheese
- 2 teaspoon minced garlic
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F
- Cut the tops of of each green pepper and remove stem and seeds
- Add a little salt in the bell pepper and bake for 10 minutes upside down. Remove from oven.
- Boil chicken to pull apart tender. Or buy a rotisserie chicken and shred that
- Once chicken is shredded season chicken with salt, pepper and onion powder
- In a small pot add butter and minced garlic, cook until fragrant and add in cream cheese, heavy cream and mozzarella cheese. Mix this until melted and smooth.
- Take cream sauce and mix into shredded chicken. Spoon creamed chicken into each bell pepper. The entire pound should fit into all 4
- Take 1/4 cup of mozzarella and sprinkle across the tops of the bell peppers. Bake for 15 minutes right side up at the same 400°F, remove then serve. Be careful, inside will be hot.
Video
Nutrition
Serving: 1bell pepper | Calories: 480.3kcal | Carbohydrates: 10g | Protein: 43.5g | Fat: 29.4g | Saturated Fat: 16.7g | Trans Fat: 0.9g | Cholesterol: 174.4mg | Sodium: 371.7mg | Fiber: 1.4g | Sugar: 5.7g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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