Keto Chicken Stuffed Bell Peppers
Flavorful bell peppers filled with a savory chicken mixture, diced tomatoes, and aromatic spices, baked to perfection for a satisfying low-carb lunch.
Halve 4 large bell peppers and remove the seeds. In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until soft. Add 300 grams of diced chicken breast , season with salt, pepper, and 1 tsp of dried oregano . Stir in 200 grams of diced tomatoes and cook until the mixture thickens slightly. Spoon the chicken mixture into each bell pepper half, top with 100 grams of shredded mozzarella and bake in a preheated oven at 180°C for 25-30 minutes. Garnish with 10 grams of chopped parsley before serving.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Tomatoes - 200 grams
- Chicken Breast - 200 grams
- Parsley - 10 grams
- Onion - 1 piece
- Mozzarella - 100 grams
- Pepper - 4 pieces
- Oregano - 1 tsp
- Olive Oil - 1 tbsp
Directions
Step 1
Halve and deseed the bell peppers.
Step 2
Sauté onion and garlic in olive oil until soft.
Step 3
Add diced chicken, season with salt, pepper, and oregano.
Step 4
Stir in diced tomatoes and cook until slightly thickened.
Step 5
Fill the bell pepper halves with the chicken mixture and top with mozzarella.
Step 6
Bake at 180°C for 25-30 minutes.
Step 7
Garnish with chopped parsley and serve immediately.
Cook's Notes
For extra flavor, add a pinch of red pepper flakes to the chicken mixture.