Looking for a satisfying and flavorful low-carb meal? These keto chicken stuffed peppers are the perfect solution! Packed with protein and cheesy goodness, they are easy to make and can be customized to your liking. These recipes are great for busy weeknights, meal prep, or anytime you need a healthy and delicious dish.
Why You'll Love These Stuffed Peppers
- Low Carb: Perfect for those following a ketogenic or low-carb diet.
- High Protein: Thanks to the chicken and cheese, these peppers will keep you feeling full and satisfied.
- Flavorful: Loaded with Mexican-inspired flavors or Buffalo chicken dip, these peppers are anything but bland.
- Easy to Make: With minimal prep time and simple ingredients, these stuffed peppers come together quickly.
- Versatile: Customize the filling with your favorite ingredients and seasonings.
- Freezer-Friendly: Make a batch and freeze for future meals.
Key Ingredients and Variations
Chicken
Shredded chicken is the star of these stuffed peppers. You can use:
- Crockpot Shredded Chicken: Keep bags of frozen crockpot shredded chicken in the freezer for convenience.
- Rotisserie Chicken: A quick and easy shortcut for busy weeknights.
- Ground Chicken: Sauté ground chicken with seasonings for a different texture.
Bell Peppers
Bell peppers provide the perfect vessel for the flavorful filling. Consider these options:
- Red Bell Peppers: Known for their sweetness.
- Yellow or Orange Bell Peppers: A middle ground between green and red, offering a slightly sweeter flavor.
- Green Bell Peppers: Less ripe and slightly more bitter.
- Poblano Peppers: For a bit of extra heat, use poblano peppers instead of bell peppers.
- Banana Peppers: A milder alternative to bell peppers.
- Mini Peppers: Use mini peppers to create a Buffalo chicken stuffed peppers appetizer.
Cheese
Cheese adds creaminess and flavor to the filling. Experiment with different combinations:
- Cream Cheese: Adds a creamy texture and tangy flavor.
- Cheddar Cheese: Provides a classic cheesy flavor.
- Monterey Jack Cheese: A mild and creamy cheese that melts well.
- Mozzarella Cheese: Offers a gooey and melty texture.
- Provolone Cheese: Adds a slightly sharp and savory flavor.
- Parmesan Cheese: Provides a salty and nutty flavor, perfect for topping.
- Feta Cheese: Crumbled feta adds a salty and tangy finish.
- Vegan Cheese: For a dairy-free option, use Violife vegan cheddar shreds or Kite Hill Sour Cream.
Seasonings and Sauces
These ingredients enhance the flavor profile of the stuffed peppers:
Read also: Easy Low-Carb Cheese Crackers
- Salsa: Jarred or restaurant-style salsa adds a burst of flavor.
- Salsa Verde: A Mexican sauce of finely chopped onion, garlic, cilantro, parsley, and hot peppers.
- Chili Powder, Cumin, Sea Salt, and Pepper: A classic combination of spices for a Mexican-inspired flavor.
- Paprika and Onion Powder: Add depth and complexity to the filling.
- Buffalo Sauce: A mix of hot sauce (such as Frank's RedHot), butter, garlic powder, onion powder, and salt, perfect for Buffalo chicken stuffed peppers.
- Marinara Sauce: For a Chicken Parmesan variation, use marinara sauce.
- Garlic and Red Pepper Flakes: Add a touch of heat and Italian flavor.
- Fresh Herbs: Garnish with fresh thyme, cilantro, or green onions for added flavor and visual appeal.
Other Ingredients
- Cauliflower Rice: A low-carb alternative to rice that adds texture to the filling.
- Tomato Puree: Adds moisture and tomato flavor to the filling.
- Bone Broth: Enhances the flavor and adds nutrients.
- Onion and Garlic: Sautéed onion and garlic provide a savory base for the filling.
- Jalapeno: Add minced jalapeno for extra heat.
- Greek Yogurt: Adds creaminess and tang to the Buffalo chicken filling.
- Breading: Mix breading ingredients together for a crispy topping.
- Flaxseed: Flaxseed is optional.
Recipe Ideas and Variations
Cream Cheese Chicken Stuffed Peppers
These peppers are low carb, packed with creamy cheesy goodness, and loaded with Mexican flavors.
Ingredients:
- Shredded chicken
- Bell peppers (any color)
- Cream cheese
- Cheddar cheese
- Monterey Jack cheese
- Salsa
- Minced jalapeno (optional)
- Cumin
Instructions:
- Preheat oven to 350 degrees.
- Slice peppers in half and remove the seeds and membrane.
- Combine shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, jalapeno, and cumin.
- Stuff the pepper halves with the mixture.
- Bake until the peppers are tender and the cheese is melted and bubbly.
Paleo Chicken Fajita Stuffed Peppers
These peppers are packed with flavorful chicken and vegan cheese, baked, and topped with fresh pico de Gallo, avocado, and dairy-free sour cream.
Ingredients:
- Bell peppers
- Chicken
- Chili powder
- Cumin
- Sea salt and pepper
- Olive oil
- Cauliflower rice
- Chilis
- Lime juice
- Vegan cheddar shreds
- Vegan sour cream
Instructions:
- Preheat oven to 350 degrees.
- Cut the peppers in half lengthwise and remove the seeds and membrane.
- Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up.
- Season the chicken all over with chili powder, cumin, sea salt and pepper.
- Cook in the olive oil, stirring, until browned on all sides.
- Add another tablespoon of olive oil if necessary and add the cauliflower rice and chilis and season with salt, pepper, lime juice and stir to combine with the chicken mixture.
- Bake in the preheated oven for 18-20 minutes.
Salsa Verde Chicken Stuffed Peppers
These peppers feature a delicious mixture of shredded chicken breast, cream cheese, cheddar cheese, scallions, and salsa verde.
Ingredients:
- Bell peppers
- Shredded chicken breast
- Cream cheese
- Cheddar cheese
- Scallions
- Salsa verde
- Paprika
- Onion powder
Instructions:
- Preheat the oven to 350F.
- Half the peppers; remove the seeds and ribs.
- Combine the paprika, onion powder, cream cheese, salsa verde, and most of the cheddar, reserving some cheddar.
- Fold in the shredded chicken breast and chopped scallions.
- Add equal amounts of the filling to the pepper halves.
- Sprinkle the remaining cheddar on top of the peppers.
- Cover with tented foil.
- Bake until the peppers are tender and the cheese is melted and bubbly.
No Rice Stuffed Peppers
These low-carb stuffed peppers use cauliflower rice instead of white rice.
Ingredients:
- Red bell peppers
- Ground chicken
- Cauliflower rice
- Tomato puree
- Bone broth
- Seasonings
- Parmesan cheese
- Onion
- Garlic
- Avocado oil
- Fresh thyme (optional)
Instructions:
- Preheat oven to 350 degrees F.
- Cut the red bell peppers in half, scoop out the seeds, and remove the membrane.
- Place peppers onto a sheet pan or baking dish cut side up and bake for about 15 minutes.
- While the peppers are cooking, saute onion and garlic in avocado oil for 1-2 minutes.
- Add ground chicken to the pan and break it up as it cooks for about 4-5 minutes.
- Add frozen cauliflower rice, tomato puree, bone broth, and seasonings.
- Saute the mixture for 8-10 minutes.
- Remove the peppers from the oven and stuff them evenly with the chicken mixture.
- Cover the peppers with foil and bake again for 30-35 minutes.
- Take the peppers out of the oven, remove foil, and sprinkle parmesan cheese on top.
- Bake until the peppers are tender and the cheese is melted and bubbly.
Chicken Parmesan Stuffed Peppers
These peppers are a low-carb take on the classic Chicken Parmesan dish.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Bell peppers
- Chicken
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Red pepper flakes
Instructions:
- Preheat oven to 350 degrees.
- Add the chicken, marinara, mozzarella, Parmesan, garlic, and red pepper flakes to a large mixing bowl. Stir well to combine.
- Cut the peppers in half lengthwise and remove the seeds and membranes.
- Spoon the mixture right into the bell peppers and top with extra cheese.
- Add a couple of tablespoons of water to the bottom of your baking dish and cover the whole thing tightly with foil.
- Bake until the peppers are tender and the cheese is melted and bubbly.
Buffalo Chicken Stuffed Peppers
These peppers bring the flavor of Buffalo chicken dip to a healthy and low-carb meal.
Ingredients:
- Bell peppers
- Shredded chicken
- Hot sauce (such as Frank’s RedHot)
- Butter
- Salt
- Garlic powder
- Onion powder
- Greek yogurt
- Provolone cheese
- Mozzarella cheese
- Feta cheese
- Green onion
Instructions:
- Preheat oven to 375 degrees F.
- Lightly coat a baking dish with nonstick spray.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce. Stir in the Greek yogurt and some of the provolone.
- Mound the filling inside of the peppers.
- Sprinkle the remaining provolone over the top.
- Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan.
- Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- Remove from the oven. Top with feta and chopped green onions.
Other Stuffed Pepper Variations
- Jalapeno Popper Stuffed Peppers: Everything you love about jalapeno poppers, stuffed inside a pepper.
- Lasagna Stuffed Peppers: If you’re missing lasagna, try these lasagna stuffed peppers.
- Spinach Artichoke Stuffed Peppers: A good compromise if you love spinach artichoke dip but are trying to avoid chips.
Tips for Making the Best Stuffed Peppers
- Don't Overcook the Peppers: Not overcooking the peppers keeps the stuffed peppers from getting soggy.
- Pre-cook the Peppers (Optional): For softer peppers, boil them for 3 minutes before stuffing and baking.
- Add Water to the Baking Dish: Adding a couple of tablespoons of water to the bottom of your baking dish and covering the whole thing tightly with foil helps to steam the peppers and ensure they cook evenly.
- Customize the Filling: Feel free to add in extra cheese, more veggies, or double the meat.
- Use a Tent of Foil: Cover the peppers with tented foil during baking to prevent the cheese from burning and to help the peppers cook through.
Storing and Reheating
- To Store: These cream cheese chicken stuffed peppers are great as leftovers! They’ll reheat easily in the oven or even the microwave and should last for 3 to 4 days in a covered dish in the fridge.
- To Reheat: You can use the microwave, air fryer, or oven. Any method is perfect!
- To Freeze: Stuffed peppers will freeze well and hold up when re-heating. Just make sure that they have cooled completely before freezing, and to cover them tightly with foil and plastic wrap. They should last a few months.
Meal Prep Tips
- Shredded Chicken: Cooked, shredded chicken can last about 4 days in the refrigerator.
- Bell Peppers: Slice your bell peppers up to 3 days in advance, storing them in an airtight storage container in the refrigerator.
- Buffalo Chicken Filling: Prepare a big batch of the buffalo chicken filling, and freeze it in an airtight freezer-safe storage container for up to 3 months.
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