Irresistibly Easy Low Carb Creamy Chicken Stuffed Peppers

Delight in these Low Carb Creamy Chicken Stuffed Peppers featuring colorful bell peppers, creamy cheese, and zesty chicken for a guilt-free indulgence.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 peppers

Course: All Recipes

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

4 whole Bell Peppers halved and seeded

For the Filling

3 cups Cooked Chicken Breast shredded rotisserie chicken
1 cup Salsa Verde zesty addition or swap with regular salsa
8 oz Reduced Fat Cream Cheese or full-fat for richer texture
4 oz Reduced Fat Cheddar Cheese reserve 1 oz for topping
1 tsp Paprika for smokiness
1 tsp Onion Powder or fresh onions for a robust taste
2 scallions Scallions chopped

For Topping

1 oz Reserved Cheddar Cheese for topping

Equipment

oven
mixing bowl
Baking dish

Method

Preparation

Preheat the oven to 350°F (175°C).
Prepare the bell peppers by halving them and removing the seeds and ribs.
Combine paprika, onion powder, cream cheese, salsa verde, and 3 oz of grated cheddar in a mixing bowl. Mix until creamy.
Fold in shredded chicken and chopped scallions until well mixed.
Fill each pepper half with the mixture, sprinkle with reserved cheese on top.
Bake the peppers in a baking dish covered loosely with foil for 45 minutes to 1 hour, until tender.

Nutrition

Serving: 1pepperCalories: 280kcalCarbohydrates: 8gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 120mgCalcium: 200mgIron: 2mg

Notes

For added texture and flavor, consider adding black beans or corn to customize your filling. Garnish with fresh herbs like cilantro or parsley if desired.

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