Keto Stuffed Peppers

Keto Stuffed Peppers

 

This is a lighter version of my original Stuffed Peppers that are filled with beef and rice. These Keto friendly stuffed peppers give you a very similar taste and are very filling. You won’t miss the rice.

Recipe yields 6 stuffed peppers.

INGREDIENTS

3 organic green bell peppers
2 tablespoons olive oil
1 package organic Bell and Evans ground chicken breast (you can use thigh or regular ground chicken too I just prefer the breast meat)
1 teaspoon garlic powder
1/2 white onion, chopped fine
2 garlic cloves, chopped fine
1/2 organic red pepper, diced small
1 package 365 Everyday Value, Organic Riced Cauliflower (or grate your own organic head of cauliflower)
1 1/2 cup tomato sauce of your choice
1 cup mozzarella cheese
1/4 cup parmesan cheese
JF Spicy Salt
Fresh cracked black pepper
Fresh chopped Italian parsley for garnish 

PROCESS

Heat the olive oil in a large sauté pan. Add onion, garlic and red pepper. Sauté until translucent, add cauliflower rice and cook down, approximately 10 minutes. Add ground chicken and garlic powder, some JF Spicy Salt and pepper.  Cook until fully cooked through using a meat chopper, hard wooden spoon or spatula to break chicken up into very small bits. Add tomato sauce and combine. Add parmesan and mozzarella cheese (be sure to have some extra mozzarella on the side to top the peppers at the end once cooked and out of the oven) taste and season the mixture with more JF Spicy Salt and pepper as needed.

Turn stove off and set mixture aside to cool slightly.

Rinse 1/2 peppers making sure to cut through the stem and keep intact. Clean seeds with a small knife and trim interior to keep the full shape of the pepper. 

Place 1/2 green peppers in a baking dish and with a small spoon fill each pepper with chicken breast mixture.  Make sure to press the meat mixture down inside the pepper as you want them to be stuffed! I like to overstuff mine so approximately as much meat stuffing that is inside is also on top / outside. 

Bake 375 for approximately 40-50 minutes until peppers are softened. 

Top with extra mozzarella and parsley once out of the oven before serving. I like to serve with a simple lettuce side salad. 

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