Keto Approved Chicken Stuffed Peppers Recipe | #Keto

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Keto Approved Cream Cheese Stuffed Peppers

As you might already know I have been eating Keto approved since January. Every so often my husband and I cheat a little – a pizza one night, maybe some ice cream another, but we have found and created some AMAZING dinner recipes that have made Keto living super easy for us.

A lot of friends and readers have been asking me about Keto, so I decided to share some of my favorite recipes here, starting with Chicken & Cream Cheese Stuffed Peppers. This is a meal even my kids devour – and ask for! Yum!

Keto Approved Stuffed Peppers Ingredients

Ingredients

  • 1.5 pounds chicken breasts
  • 4 bell peppers (any color)
  • 8 oz Cream Cheese (Philadelphia seems to have the lowest carbs by comparison)
  • 8 oz shredded cheddar cheese (take block cheese and shred yourself to avoid unnecessary carbs)
  • 2 tablespoons Cumin
  • 1/2 Cup Medium Salsa (optional)

Keto Approved Stuffed Peppers

Directions

  • Set oven to 350 degrees.
  • Cut the chicken breast into small pieces and cook it in extra virgin olive oil on the stove top.
  • While the chicken is cooking, cut the bell peppers in half and throw away the seeds.
  • Place in baking dish.

  • Soften cream cheese and mix in cumin and cheddar cheese. Add chicken. Once thoroughly mixed, add in salsa if desired.
  • Fill pepper halves with stuffing mix.
  • Cover in foil and bake for 45 minutes.
  • Enjoy!

Watch this video to see the recipe in action!

Prep Time: 10 minutes
Cook Time:
45 minutes
Total Carbs:
 6 carbs per serving (one half bell pepper)

Keto Approved Chicken Stuffed Peppers Recipe

This quick and easy recipe will take less than an hour and is sure to be a hit with the whole family!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Mediterranean, Mexican
Keyword: chicken, dinner, easy chicken, easy dinner, easy keto, easy low carb, keto, keto dinner, low carb, low carb dinner
Servings: 8 pepper halves
Calories: 100kcal

Ingredients

  • 1.5 pounds chicken breasts
  • 4 bell peppers any color
  • 8 oz Cream Cheese Philadelphia seems to have the lowest carbs by comparison
  • 8 oz shredded cheddar cheese take block cheese and shred yourself to avoid unnecessary carbs
  • 2 tablespoons Cumin
  • 1/2 Cup Medium Salsa optional

Instructions

  • Set oven to 350 degrees.
  • Cut the chicken breast into small pieces and cook it in extra virgin olive oil on the stove top.
  • While the chicken is cooking, cut the bell peppers in half and throw away the seeds.
  • Place in baking dish.
  • Soften cream cheese and mix in cumin and cheddar cheese. Once thoroughly mixed, add in salsa if desired.
  • Fill pepper halves with stuffing mix.
  • Cover in foil and bake for 45 minutes.
  • Enjoy!

Video

Notes

Recipe can easily be doubled or tripled. For a game day snack, simply remove the chicken from the recipe and use the smaller peppers.