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