Keto Approved Chicken Stuffed Peppers Recipe | #Keto

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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 pepper halves

Course: Main Course

Cuisine: American, Mediterranean, Mexican

Calories: 100

Ingredients Method Video Notes

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

Method

 

1. Set oven to 350 degrees.
2. Cut the chicken breast into small pieces and cook it in extra virgin olive oil on the stove top.
3. While the chicken is cooking, cut the bell peppers in half and throw away the seeds.
4. Place in baking dish.
5. Soften cream cheese and mix in cumin and cheddar cheese. Once thoroughly mixed, add in salsa if desired.
6. Fill pepper halves with stuffing mix.
7. Cover in foil and bake for 45 minutes.
8. 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.

Tessa Smith

Tessa Smith is a Rotten Tomatoes Tomatometer-approved Film and TV Critic. On Camera personality and TV / Film Critic with 10+ years of experience in video editing, writing, editing, moderating, and hosting.

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