Keto Italian Chicken Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Chicken · gluten-free, keto, low-carb, high-protein
350 cal
30g protein
8g carbs
22g fat
per serving · estimated
Ingredients
- 2 large Bell peppers (assorted colors)
- 1 cup Cooked shredded chicken
- 2 oz Cream cheese
- 1/2 cup Mozzarella cheese, shredded
- 2 tbsp chopped Fresh basil
- 1/2 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 1/2 tsp Italian seasoning
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds. Brush the outside with a little olive oil.
- In a bowl, mix shredded chicken, cream cheese, half of the shredded mozzarella, chopped basil, minced garlic, Italian seasoning, salt, and pepper.
- Stuff the mixture evenly into each bell pepper, pressing down slightly.
- Place the stuffed peppers in a baking dish and sprinkle the remaining mozzarella on top.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
- 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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