These ground chicken-stuffed peppers have all the Mexican tastes I love, and they are bursting with creamy, cheesy bliss! This recipe is sure to become a meal rotation favorite because it is high in protein, low in carbs, and super delicious. This can be your satisfying lunch or filling dinner for busy weekends, and it can be ready in under 50 to 60 minutes.
This creamy, low-carb stuffed pepper has a cheesy, satisfying texture. The outside is crunchy, but the inside is soft and sweet. It is like nature's delightful bowl. And the ground chicken is perfectly cooked with onions, garlic, and a flavorful spice blend.
IS GROUND CHICKEN STUFFED PEPPERS KETO?
Ground chicken is an excellent choice for people following a keto diet. It's lean, versatile, and absorbs flavors very well. Peppers are a great source of antioxidants and vitamins A and C, which are good for your overall health. Moreover, their low amount of carbs makes them a great choice for the the ketogenic lifestyle.
Most of stuffed pepper recipes use rice for the stuffing, but our creamy chicken and cheese combination keeps this meal low-carb.
WHY YOU'LL LOVE THIS GROUND CHICKEN STUFFED PEPPERS
- A delicious filling that will entice your taste buds is made with savory ground chicken, aromatic onions, garlic, and rich spices.
- They're low in carbs and high in protein, so you'll feel full and pleased without compromising your diet.
- These stuffed peppers are easy to prepare, making them great for busy weeknights or lazy weekends.
- These peppers are family-friendly, and your family members will also become lovers of this recipe.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup shredded cheese (optional)
Instructions:
1. Set the oven temperature to 375°F, or 190°C.
2. Cut off the bell peppers' tops to extract the seeds and membranes.
3. Cook the ground chicken, chopped onion, and minced garlic in a skillet over medium heat until the chicken is no longer pink and the onions are tender and translucent.
4. Add salt, pepper, cumin, dried oregano, and paprika to the chicken mixture and stir to incorporate.
5. Using an even spoon, fill each bell pepper to the top with the chicken mixture.
6. Top each stuffed pepper with shredded cheese, if desired.
7. Transfer the filled peppers to a baking sheet and bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted and the peppers are soft.
8. Before serving, take out of the oven and allow it cool for a few minutes.
9. Garnish with fresh chopped parsley or cilantro.
NOTES:
- Before filling and baking, consider parboiling the peppers for a few minutes to make sure they are soft and cooked thoroughly. This will ensure that the peppers are cooked to perfection and speed up the baking process.
- While it may be tempting to pack the peppers to the brim, be careful not to overfill them. Leave a little space at the top to allow for expansion during baking and to keep the contents from overflowing.
- Bake the stuffed peppers until the filling is cooked through and the peppers are soft. By sticking a fork into the peppers, you can figure out when they are done.
NUTRITIONAL INFORMATION
Calories: 250
Total Fat: 12g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 400mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugars: 5g
Protein: 25g