No Carb Chicken Stuffed Green Peppers
Experience a wholesome and flavor-packed dinner with these No Carb Chicken Stuffed Green Peppers, a perfect low-carb, high-protein meal that’s both satisfying and easy to make. Juicy green bell peppers are hollowed out and filled with a savory mix of tender shredded chicken, sweet cherry tomatoes, vibrant spinach, and aromatic spices like smoked paprika and Italian seasoning. Topped with gooey mozzarella cheese and baked to perfection, this dish is a crowd-pleaser for weeknight dinners or meal prep. With only 15 minutes of prep and no breadcrumbs or rice, this keto-friendly recipe keeps carbs at bay without sacrificing taste. Serve these cheesy, protein-rich stuffed peppers as a standalone meal or pair with a fresh salad for a complete plate. Garnish with fresh parsley for a burst of color and flavor!
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 2 cups Cooked chicken breast, shredded
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Cherry tomatoes, chopped
- 1 cup Spinach, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the green bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in a baking dish and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cherry tomatoes and chopped spinach to the skillet, stirring occasionally, and cook for 3-4 minutes until the spinach has wilted.
Stir in the shredded chicken, Italian seasoning, smoked paprika, salt, and black pepper. Mix well and cook for another 2 minutes to combine the flavors. Remove from heat.
Spoon the prepared chicken mixture into each hollowed green bell pepper, packing the filling tightly until the peppers are full.
Top each stuffed pepper with shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool slightly before serving. Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.5 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1058 mg | 81% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3247 mg | 69% | |
*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.
