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Low Carb Creamy Chicken Stuffed Peppers Delight

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To make Low Carb Creamy Chicken Stuffed Peppers, gather these fresh items: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/2 cup chopped spinach (fresh or frozen) - 1/4 cup diced red onion - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil for garnish (optional) This dish is great for low-carb diets. Here is a quick look at the nutrition per serving: - Calories: About 350 - Protein: 30g - Fat: 22g - Carbohydrates: 9g - Fiber: 3g When preparing your ingredients, follow these helpful tips: - Bell Peppers: Choose firm peppers with smooth skin. They should feel heavy for their size. - Chicken: Use leftover rotisserie chicken. It saves time and adds great flavor. - Cream Cheese: Make sure it's softened to mix well. Leave it out for 30 minutes before use. - Spinach: If using frozen spinach, thaw and drain it well. Remove excess water to avoid a soggy filling. - Garlic: Fresh garlic adds a strong flavor. Mince it finely for even taste. - Onion: Dicing the red onion small helps blend the flavors well. Adjust the amount for milder taste. These tips will help you make the most of your ingredients. Happy cooking! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use any color you prefer. Cut the tops off the peppers and remove the seeds and membranes. This step is key for a tasty filling. Lightly brush the outside of each pepper with olive oil. This adds flavor and helps them cook well. Place the peppers upright in a baking dish, ready for stuffing. In a large bowl, combine two cups of cooked, shredded chicken. Add one cup of softened cream cheese and half a cup of shredded mozzarella cheese. Then, mix in half a cup of chopped spinach, whether fresh or frozen. Next, add a quarter cup of diced red onion and two minced garlic cloves. For flavor, toss in one teaspoon of Italian seasoning, along with salt and pepper to taste. Mix all these ingredients well until they are fully combined. This creamy chicken filling is what makes the dish special. Now it’s time to stuff the peppers. Take the creamy chicken mixture and fill each pepper, packing it in gently but firmly. This ensures that every bite is flavorful. Before baking, pour a small amount of water into the bottom of the baking dish. This helps steam the peppers while they cook. Cover the dish tightly with aluminum foil. Bake in your preheated oven for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender and the tops golden brown. Once done, take them out and let them cool for a few minutes. Enjoy your delightful dish! To bake stuffed peppers well, follow a few simple steps. First, preheat your oven to 375°F (190°C). This helps cook the peppers evenly. Cut the tops off the peppers and remove the seeds. Brush the outside with olive oil for added flavor. Place them in a baking dish. Next, prepare your filling. Mix cooked chicken, cream cheese, mozzarella, spinach, onion, garlic, and seasoning. Make sure everything blends well. Stuff each pepper firmly but gently. This ensures they hold their shape during cooking. Add a little water to the dish to help steam the peppers. Cover the dish with foil for the first half of baking. Bake for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes. This gives the tops a lovely golden color. Serve your stuffed peppers on a bright platter. Drizzle a little olive oil on top for shine. You can sprinkle extra mozzarella cheese for a tasty touch. Fresh basil adds a pop of color and flavor. Pair these peppers with a light salad or steamed veggies for a complete meal. One common mistake is overcooking the peppers. Keep an eye on them, so they stay tender but not mushy. Another mistake is not seasoning the filling enough. Taste it before stuffing the peppers. Lastly, don’t forget to add water to the baking dish. This keeps the peppers moist during cooking. Avoid these errors, and you’ll have a delightful dish! Pro Tips Choose the Right Peppers: Select bell peppers that are firm and vibrant in color for the best flavor and texture. Mix It Up: Feel free to customize the filling by adding your favorite herbs, spices, or vegetables to enhance the flavor profile. Cheese Variation: Experiment with different types of cheese, such as cheddar or pepper jack, for a unique twist on the classic recipe. Make Ahead: Prepare the stuffed peppers in advance and refrigerate them. Bake them just before serving for a quick and easy meal. {{image_2}} You can change the filling to suit your taste. Try using ground turkey or beef instead of chicken. You can also add different veggies like diced zucchini or mushrooms for extra flavor. If you want a kick, mix in some jalapeños or diced tomatoes. For a vegetarian option, use cooked quinoa with beans and cheese. This adds protein without meat. Keeping it low carb is easy. Instead of cream cheese, try ricotta or cottage cheese. These options still give a creamy texture. You can swap the mozzarella for a lower fat cheese if you want. If you prefer, use cauliflower rice in place of chicken. It gives a nice bite and keeps carbs low. Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes to the filling. For a milder taste, leave out spicy ingredients. You can also top the peppers with a drizzle of hot sauce before serving. This lets you control the heat level just right for you. To store your creamy chicken stuffed peppers, let them cool first. Once cool, place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are tightly sealed to retain freshness. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Simply place a pepper on a plate and heat for 2-3 minutes, checking halfway through. If you want to freeze stuffed peppers, it's best to do this before baking. After you stuff the peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. When you're ready to bake, thaw them in the fridge overnight. Bake as usual for a delicious meal! Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Place them in the fridge for up to 24 hours. When you are ready to cook, just pop them in the oven. This makes meal prep easy and saves you time on busy days. You can use many vegetables to mix things up. Consider zucchini, mushrooms, or even cauliflower rice. These options add flavor and keep the dish low carb. Feel free to get creative with your veggies. Each choice can give a new twist to the dish. Peppers are done when they are tender. You can check by piercing them with a fork. If the fork goes in easily, they are ready. The cheese on top should also be golden brown. This gives a nice visual cue that they are perfectly cooked. In this blog post, we explored the key aspects of making stuffed peppers. We covered ingredients, step-by-step instructions, and tips to ensure perfect results. I shared variations for different tastes and how to store leftovers properly. Remember, stuffed peppers are a versatile dish. You can switch up ingredients and flavors to fit your needs. With the right techniques, you can make a delicious meal everyone will enjoy. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a tasty dish that’s low in carbs? You’ve found it! My Low Carb Creamy Chicken Stuffed Peppers Delight will satisfy your cravings without the guilt. This dish combines savory chicken with creamy goodness, all wrapped in fresh bell peppers. Whether you’re on a diet or just want a healthy meal, these stuffed peppers are quick to make and loaded with flavor. Let’s get cooking!

Why I Love This Recipe

  1. Deliciously Creamy: The combination of cream cheese and mozzarella creates a rich, creamy filling that perfectly complements the sweetness of the bell peppers.
  2. Low Carb Goodness: This recipe is low in carbs, making it a perfect choice for anyone following a low-carb or keto diet without sacrificing flavor.
  3. Quick and Easy: With just 15 minutes of prep time, these stuffed peppers are a simple and quick meal option for busy weeknights.
  4. Versatile Ingredients: You can easily customize the filling with your favorite ingredients or whatever you have on hand, making it a flexible recipe for different tastes.

Ingredients

List of Ingredients

To make Low Carb Creamy Chicken Stuffed Peppers, gather these fresh items:

  • 4 large bell peppers (any color)
  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup chopped spinach (fresh or frozen)
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh basil for garnish (optional)

Nutritional Information

This dish is great for low-carb diets. Here is a quick look at the nutrition per serving:

  • Calories: About 350
  • Protein: 30g
  • Fat: 22g
  • Carbohydrates: 9g
  • Fiber: 3g

Preparation Tips for Ingredients

When preparing your ingredients, follow these helpful tips:

  • Bell Peppers: Choose firm peppers with smooth skin. They should feel heavy for their size.
  • Chicken: Use leftover rotisserie chicken. It saves time and adds great flavor.
  • Cream Cheese: Make sure it’s softened to mix well. Leave it out for 30 minutes before use.
  • Spinach: If using frozen spinach, thaw and drain it well. Remove excess water to avoid a soggy filling.
  • Garlic: Fresh garlic adds a strong flavor. Mince it finely for even taste.
  • Onion: Dicing the red onion small helps blend the flavors well. Adjust the amount for milder taste.

These tips will help you make the most of your ingredients. Happy cooking!

Step-by-Step Instructions

Preparation of Bell Peppers

Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use any color you prefer. Cut the tops off the peppers and remove the seeds and membranes. This step is key for a tasty filling. Lightly brush the outside of each pepper with olive oil. This adds flavor and helps them cook well. Place the peppers upright in a baking dish, ready for stuffing.

Preparing the Creamy Chicken Filling

In a large bowl, combine two cups of cooked, shredded chicken. Add one cup of softened cream cheese and half a cup of shredded mozzarella cheese. Then, mix in half a cup of chopped spinach, whether fresh or frozen. Next, add a quarter cup of diced red onion and two minced garlic cloves. For flavor, toss in one teaspoon of Italian seasoning, along with salt and pepper to taste. Mix all these ingredients well until they are fully combined. This creamy chicken filling is what makes the dish special.

Baking the Stuffed Peppers

Now it’s time to stuff the peppers. Take the creamy chicken mixture and fill each pepper, packing it in gently but firmly. This ensures that every bite is flavorful. Before baking, pour a small amount of water into the bottom of the baking dish. This helps steam the peppers while they cook. Cover the dish tightly with aluminum foil. Bake in your preheated oven for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender and the tops golden brown. Once done, take them out and let them cool for a few minutes. Enjoy your delightful dish!

Tips & Tricks

How to Perfectly Bake Stuffed Peppers

To bake stuffed peppers well, follow a few simple steps. First, preheat your oven to 375°F (190°C). This helps cook the peppers evenly. Cut the tops off the peppers and remove the seeds. Brush the outside with olive oil for added flavor. Place them in a baking dish.

Next, prepare your filling. Mix cooked chicken, cream cheese, mozzarella, spinach, onion, garlic, and seasoning. Make sure everything blends well. Stuff each pepper firmly but gently. This ensures they hold their shape during cooking.

Add a little water to the dish to help steam the peppers. Cover the dish with foil for the first half of baking. Bake for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes. This gives the tops a lovely golden color.

Serving Suggestions

Serve your stuffed peppers on a bright platter. Drizzle a little olive oil on top for shine. You can sprinkle extra mozzarella cheese for a tasty touch. Fresh basil adds a pop of color and flavor. Pair these peppers with a light salad or steamed veggies for a complete meal.

Common Mistakes to Avoid

One common mistake is overcooking the peppers. Keep an eye on them, so they stay tender but not mushy. Another mistake is not seasoning the filling enough. Taste it before stuffing the peppers. Lastly, don’t forget to add water to the baking dish. This keeps the peppers moist during cooking. Avoid these errors, and you’ll have a delightful dish!

Pro Tips

  1. Choose the Right Peppers: Select bell peppers that are firm and vibrant in color for the best flavor and texture.
  2. Mix It Up: Feel free to customize the filling by adding your favorite herbs, spices, or vegetables to enhance the flavor profile.
  3. Cheese Variation: Experiment with different types of cheese, such as cheddar or pepper jack, for a unique twist on the classic recipe.
  4. Make Ahead: Prepare the stuffed peppers in advance and refrigerate them. Bake them just before serving for a quick and easy meal.

Variations

Alternate Fillings Ideas

You can change the filling to suit your taste. Try using ground turkey or beef instead of chicken. You can also add different veggies like diced zucchini or mushrooms for extra flavor. If you want a kick, mix in some jalapeños or diced tomatoes. For a vegetarian option, use cooked quinoa with beans and cheese. This adds protein without meat.

Low Carb Substitutes

Keeping it low carb is easy. Instead of cream cheese, try ricotta or cottage cheese. These options still give a creamy texture. You can swap the mozzarella for a lower fat cheese if you want. If you prefer, use cauliflower rice in place of chicken. It gives a nice bite and keeps carbs low.

Spice Level Adjustments

Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes to the filling. For a milder taste, leave out spicy ingredients. You can also top the peppers with a drizzle of hot sauce before serving. This lets you control the heat level just right for you.

Storage Info

How to Store Leftovers

To store your creamy chicken stuffed peppers, let them cool first. Once cool, place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are tightly sealed to retain freshness.

Reheating Instructions

When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Simply place a pepper on a plate and heat for 2-3 minutes, checking halfway through.

Freezing Tips

If you want to freeze stuffed peppers, it’s best to do this before baking. After you stuff the peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. When you’re ready to bake, thaw them in the fridge overnight. Bake as usual for a delicious meal!

FAQs

Can I make these ahead of time?

Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Place them in the fridge for up to 24 hours. When you are ready to cook, just pop them in the oven. This makes meal prep easy and saves you time on busy days.

What other vegetables can I use?

You can use many vegetables to mix things up. Consider zucchini, mushrooms, or even cauliflower rice. These options add flavor and keep the dish low carb. Feel free to get creative with your veggies. Each choice can give a new twist to the dish.

How do I know when the peppers are done?

Peppers are done when they are tender. You can check by piercing them with a fork. If the fork goes in easily, they are ready. The cheese on top should also be golden brown. This gives a nice visual cue that they are perfectly cooked.

In this blog post, we explored the key aspects of making stuffed peppers. We covered ingredients, step-by-step instructions, and tips to ensure perfect results. I shared variations for different tastes and how to store leftovers properly.

Remember, stuffed peppers are a versatile dish. You can switch up ingredients and flavors to fit your needs. With the right techniques, you can make a delicious meal everyone will enjoy. Happy cookin

To make Low Carb Creamy Chicken Stuffed Peppers, gather these fresh items: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/2 cup chopped spinach (fresh or frozen) - 1/4 cup diced red onion - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil for garnish (optional) This dish is great for low-carb diets. Here is a quick look at the nutrition per serving: - Calories: About 350 - Protein: 30g - Fat: 22g - Carbohydrates: 9g - Fiber: 3g When preparing your ingredients, follow these helpful tips: - Bell Peppers: Choose firm peppers with smooth skin. They should feel heavy for their size. - Chicken: Use leftover rotisserie chicken. It saves time and adds great flavor. - Cream Cheese: Make sure it's softened to mix well. Leave it out for 30 minutes before use. - Spinach: If using frozen spinach, thaw and drain it well. Remove excess water to avoid a soggy filling. - Garlic: Fresh garlic adds a strong flavor. Mince it finely for even taste. - Onion: Dicing the red onion small helps blend the flavors well. Adjust the amount for milder taste. These tips will help you make the most of your ingredients. Happy cooking! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use any color you prefer. Cut the tops off the peppers and remove the seeds and membranes. This step is key for a tasty filling. Lightly brush the outside of each pepper with olive oil. This adds flavor and helps them cook well. Place the peppers upright in a baking dish, ready for stuffing. In a large bowl, combine two cups of cooked, shredded chicken. Add one cup of softened cream cheese and half a cup of shredded mozzarella cheese. Then, mix in half a cup of chopped spinach, whether fresh or frozen. Next, add a quarter cup of diced red onion and two minced garlic cloves. For flavor, toss in one teaspoon of Italian seasoning, along with salt and pepper to taste. Mix all these ingredients well until they are fully combined. This creamy chicken filling is what makes the dish special. Now it’s time to stuff the peppers. Take the creamy chicken mixture and fill each pepper, packing it in gently but firmly. This ensures that every bite is flavorful. Before baking, pour a small amount of water into the bottom of the baking dish. This helps steam the peppers while they cook. Cover the dish tightly with aluminum foil. Bake in your preheated oven for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender and the tops golden brown. Once done, take them out and let them cool for a few minutes. Enjoy your delightful dish! To bake stuffed peppers well, follow a few simple steps. First, preheat your oven to 375°F (190°C). This helps cook the peppers evenly. Cut the tops off the peppers and remove the seeds. Brush the outside with olive oil for added flavor. Place them in a baking dish. Next, prepare your filling. Mix cooked chicken, cream cheese, mozzarella, spinach, onion, garlic, and seasoning. Make sure everything blends well. Stuff each pepper firmly but gently. This ensures they hold their shape during cooking. Add a little water to the dish to help steam the peppers. Cover the dish with foil for the first half of baking. Bake for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes. This gives the tops a lovely golden color. Serve your stuffed peppers on a bright platter. Drizzle a little olive oil on top for shine. You can sprinkle extra mozzarella cheese for a tasty touch. Fresh basil adds a pop of color and flavor. Pair these peppers with a light salad or steamed veggies for a complete meal. One common mistake is overcooking the peppers. Keep an eye on them, so they stay tender but not mushy. Another mistake is not seasoning the filling enough. Taste it before stuffing the peppers. Lastly, don’t forget to add water to the baking dish. This keeps the peppers moist during cooking. Avoid these errors, and you’ll have a delightful dish! Pro Tips Choose the Right Peppers: Select bell peppers that are firm and vibrant in color for the best flavor and texture. Mix It Up: Feel free to customize the filling by adding your favorite herbs, spices, or vegetables to enhance the flavor profile. Cheese Variation: Experiment with different types of cheese, such as cheddar or pepper jack, for a unique twist on the classic recipe. Make Ahead: Prepare the stuffed peppers in advance and refrigerate them. Bake them just before serving for a quick and easy meal. {{image_2}} You can change the filling to suit your taste. Try using ground turkey or beef instead of chicken. You can also add different veggies like diced zucchini or mushrooms for extra flavor. If you want a kick, mix in some jalapeños or diced tomatoes. For a vegetarian option, use cooked quinoa with beans and cheese. This adds protein without meat. Keeping it low carb is easy. Instead of cream cheese, try ricotta or cottage cheese. These options still give a creamy texture. You can swap the mozzarella for a lower fat cheese if you want. If you prefer, use cauliflower rice in place of chicken. It gives a nice bite and keeps carbs low. Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes to the filling. For a milder taste, leave out spicy ingredients. You can also top the peppers with a drizzle of hot sauce before serving. This lets you control the heat level just right for you. To store your creamy chicken stuffed peppers, let them cool first. Once cool, place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are tightly sealed to retain freshness. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Simply place a pepper on a plate and heat for 2-3 minutes, checking halfway through. If you want to freeze stuffed peppers, it's best to do this before baking. After you stuff the peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. When you're ready to bake, thaw them in the fridge overnight. Bake as usual for a delicious meal! Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Place them in the fridge for up to 24 hours. When you are ready to cook, just pop them in the oven. This makes meal prep easy and saves you time on busy days. You can use many vegetables to mix things up. Consider zucchini, mushrooms, or even cauliflower rice. These options add flavor and keep the dish low carb. Feel free to get creative with your veggies. Each choice can give a new twist to the dish. Peppers are done when they are tender. You can check by piercing them with a fork. If the fork goes in easily, they are ready. The cheese on top should also be golden brown. This gives a nice visual cue that they are perfectly cooked. In this blog post, we explored the key aspects of making stuffed peppers. We covered ingredients, step-by-step instructions, and tips to ensure perfect results. I shared variations for different tastes and how to store leftovers properly. Remember, stuffed peppers are a versatile dish. You can switch up ingredients and flavors to fit your needs. With the right techniques, you can make a delicious meal everyone will enjoy. Happy cooking!

Low Carb Creamy Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a creamy chicken mixture, perfect for a low-carb meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 2 shredded mozzarella cheese
  • 1 2 chopped spinach (fresh or frozen)
  • 1 4 diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • optional Fresh basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and arrange them in a baking dish.
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, mozzarella cheese, chopped spinach, diced red onion, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
  • Stuff each bell pepper with the creamy chicken mixture, packing it in gently but firmly.
  • Pour a small amount of water into the bottom of the baking dish to help steam the peppers while cooking. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are golden brown.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with fresh basil if desired.

Notes

Plate the stuffed peppers on a colorful platter, drizzling with a bit of olive oil and sprinkling some extra mozzarella on top for an inviting look.
Keyword chicken, low-carb, stuffed peppers

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