Low Carb Creamy Chicken Stuffed Peppers

Are you looking for a flavorful, low carb meal that satisfies your taste buds and keeps you on track with your diet? Low Carb Creamy Chicken Stuffed Peppers are the perfect solution. This dish combines tender chicken, creamy sauce, and colorful bell peppers for a wholesome, keto-friendly dinner. Packed with protein, healthy fats, and minimal carbs, this recipe is ideal for weight loss, keto, or anyone trying to eat healthier.

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Why Choose Low Carb Stuffed Peppers?

Stuffed peppers are a classic comfort food, but traditional recipes often contain high-carb ingredients like rice or breadcrumbs. By swapping those out with a creamy chicken filling and cheese, we maintain the rich, hearty flavor while keeping the carb count low. This makes it perfect for anyone following a keto or low carb diet.

Bell peppers are naturally low in carbohydrates and rich in vitamins like A, C, and B6. They also add natural sweetness and vibrant colors to your plate, making this meal visually appealing and nutritious. Combining these peppers with a creamy, protein-packed chicken filling ensures you get a balanced, satisfying dish in every bite.

Ingredients for Low Carb Creamy Chicken Stuffed Peppers

To make this recipe, you’ll need simple, fresh ingredients that are easy to find at any grocery store. Here’s what you’ll need:

• 4 large bell peppers (any color)

• 2 cups cooked chicken, shredded or diced

• 1 cup cream cheese, softened

• ½ cup sour cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

• 1 tablespoon olive oil

• Optional: fresh parsley for garnish

These ingredients create a creamy, cheesy filling that pairs perfectly with the sweet and tender bell peppers.

Preparing the Bell Peppers

The first step in making low carb creamy chicken stuffed peppers is prepping the peppers. Start by washing the peppers thoroughly. Cut off the tops and remove the seeds and membranes. This will create a cavity for the chicken filling.

To make the peppers tender but still slightly crisp, you can blanch them in boiling water for 2-3 minutes or roast them in the oven at 375°F (190°C) for 10 minutes. Pre-cooking the peppers ensures they won’t be too crunchy once baked with the creamy filling.

Making the Creamy Chicken Filling

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.

Next, add the shredded chicken to the skillet. Stir in the cream cheese, sour cream, mozzarella, and Parmesan until fully combined. Sprinkle in paprika, Italian seasoning, salt, and pepper. Mix everything thoroughly to create a smooth, creamy filling. Taste and adjust seasoning as needed.

Stuffing the Bell Peppers

Once your creamy chicken filling is ready and your bell peppers are prepped, it’s time to assemble the dish. Using a spoon, carefully fill each pepper with the creamy chicken mixture. Be generous—make sure the filling reaches the top but doesn’t overflow.

Press the filling lightly to ensure it’s compact, which will help the peppers bake evenly. For added flavor, sprinkle a small amount of shredded mozzarella or Parmesan on top of each stuffed pepper. This will create a delicious golden crust once baked.

Stuffing the peppers is not just about presentation; it ensures each bite has a perfect balance of tender pepper and creamy chicken filling.

Baking Low Carb Stuffed Peppers

Preheat your oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish. To prevent sticking, lightly grease the dish with olive oil or cooking spray.

Cover the dish with aluminum foil and bake for 25-30 minutes. This allows the peppers to soften and the flavors to meld together. After 25 minutes, remove the foil and bake for an additional 10 minutes to brown the cheese on top.

Baking times may vary depending on the size of your peppers, so check for tenderness by inserting a fork into the side of a pepper. It should slide in easily but the pepper should still hold its shape.

Serving Tips and Presentation

Low Carb Creamy Chicken Stuffed Peppers are not only delicious but also visually appealing. Serve them hot straight from the oven. Garnish with freshly chopped parsley for a pop of color and extra freshness.

For an extra creamy touch, drizzle a little extra sour cream or sprinkle some additional Parmesan on top. These peppers pair well with a simple side salad or steamed vegetables for a complete low-carb meal.

If you’re meal prepping, these stuffed peppers store well in the refrigerator for up to 3-4 days and can be reheated in the oven or microwave. They also freeze beautifully, making them a convenient option for busy weeknights.

Variations for Low Carb Stuffed Peppers

One of the best things about this recipe is its versatility. You can easily tweak the filling to suit your taste or dietary preferences. Here are some popular variations:

• Bacon Chicken Stuffed Peppers: Add crispy bacon bits to the chicken mixture for a smoky, savory flavor.

• Spinach and Cheese: Mix in sautéed spinach or kale to add extra nutrients and vibrant color.

• Spicy Stuffed Peppers: Add diced jalapeños or a pinch of cayenne pepper to the filling for a spicy kick.

• Mushroom Lover’s Variation: Sauté mushrooms with onions before mixing into the creamy chicken filling for an earthy flavor.