Keto Italian Chicken Stuffed Bell Peppers

Italian · 35 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 large Bell peppers (assorted colors)
• 2 cups Cooked shredded chicken
• 4 oz Cream cheese
• 1 cup Mozzarella cheese, shredded
• 2 tbsp chopped Fresh basil
• 1 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 1 tsp Italian seasoning
• to taste Salt and pepper

Method

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds. Brush the outside with a little olive oil.
3. In a bowl, mix shredded chicken, cream cheese, half of the shredded mozzarella, chopped basil, minced garlic, Italian seasoning, salt, and pepper.
4. Stuff the mixture evenly into each bell pepper, pressing down slightly.
5. Place the stuffed peppers in a baking dish and sprinkle the remaining mozzarella on top.
6. Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
7. Remove from oven, garnish with extra basil if desired, and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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