This delicious keto stuffed peppers recipe is an easy low-carb recipe the whole family will love! Enjoy on your keto diet or low carb diet with just 5 net carbs per serving! This recipe comes from my new book, The 30-Day Sugar Elimination Diet.
Are Peppers Keto?
Whether you use green bell peppers or red peppers, it really depends on how much the peppers weigh and how much you consume that determines how many carbs you enjoy. No food is keto. Ketosis is a metabolic state.
When in ketosis your body will use your own stored body fat as fuel instead of glucose. Getting into ketosis requires one to eat very low carbs, often 20 total carbs a day, though some can enjoy up to 50 total carbs a day, it is all very bio-individual.
Total carbs in one large pepper that weighs about 164 grams is 9.9 grams. For those on a ketogenic diet eating one might be half of your carbs for the day which may not fit well into your macros.
A small bell pepper with 74 grams is only 4.5 grams of total carbs. So it really is about the amount you decide to have that determines whether you can fit it into your daily carb intake.
What is The 30-Day Sugar Elimination Diet?
My new book, The 30-Day Sugar Elimination Diet, includes everything you need to go sugar-free for one full month. It's a program to help you detox from sugar, eliminate cravings for sugar and carbs, balance your blood sugar to feel better and lose weight. Plus it has over 90 new low-carb and keto recipes!
I tell you how to prepare for the plan, stock your kitchen and cook tasty meals that will leave you 100% satisfied all while weaning yourself off of sugar and without the nasty withdrawal symptoms!Inside, you'll find recipes for breakfasts, lunches and dinners, along with suggestions for snacks and sugar-free treats if you want them. Detailed shopping lists tell you everything you to buy. Detoxing from sugar couldn't be simpler!
Once you preorder my new book, just send me an email with a copy of your invoice showing that you preordered The 30-Day Sugar Elimination Diet and you will receive my Free Bonus Cookbook. My email for this bonus is Bonus@Sugarfreemom.com.
Low Carb Rice Options
Regular rice is not low carb or keto friendly so when it comes to making any stuffed pepper recipes, the best way to lower the carbs is to swap out the rice for something else.
Cauliflower Rice- Cauliflower rice is easy to find at most grocery stores in the frozen section. You can also make your own by using a food processor to process raw cauliflower florets until they resemble rice. It has about 4 total carbs for 3 ounces.
Palmini Rice- Palmini rice is made from hearts of palm and has 4.5 grams of total carbs for 3 ounces. This is best found online as most stores don't carry it.
Miracle or Shirataki Rice- Miracle rice is made from kojac root. The Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances. These can find these in the produce section at Walmart and online. It has 3 grams of carbs for 3 ounces.
How to Make Easy Stuffed Peppers
To view exact measurements, print recipe, see nutritional values, please scroll to the bottom of this blog post to view the recipe card.
Ingredients
Bell peppers
For the Filling
ground chicken
butter or avocado oil
yellow onions
garlic, minced
Miracle rice (For Low Carb use cauliflower rice or Palmini rice)
canned green chiles, drained
my low carb marinara sauce or use Rao's low carb marinara
ground cumin
ground dried oregano
pepper
Optional
- 1 cup shredded cheddar cheese
- 1 tbsp fresh parsley chopped
- parmesan cheese
Directions
Preheat oven to 375 degrees F.
Cut off the tops of the peppers and remove the seeds and the membranes; set the tops aside. Rub the peppers inside and out with the oil, then sprinkle the insides with the salt.
Place the peppers cut side down, on a rimmed baking sheet pan. Bake until tender, 15-20 minutes.
Meanwhile, make the filling. Cut around the stems of the reserved pepper tops to remove them. Dice the tops and set aside.
Heat the oil in a large skillet over medium heat. Add the ground chicken and cook, stirring often to crumble it, until nicely browned, about 8 minutes. Remove from the pan and set aside.
Add the butter to the skillet, still over medium heat. Add the diced pepper tops, onions, and garlic and saute until the vegetables are soft and translucent, about 5 minutes.
Stir in the rice, green chiles, marinara sauce, cumin, oregano, salt and pepper. Cook until the rice is tender. Stir in the cooked chicken and ½ cup of the cheese, if using.
Nestle the cooked peppers, cut side up, in a medium baking dish. Evenly spoon the meat mixture into the peppers. If desired, spread a spoonful of sauce over the top of the peppers.
Cover and bake until heated through, about 20 minutes in a preheated oven. If using cheese, uncover, top with remaining ½ cup of cheese, and bake until the cheese is melted, about 5 minutes. Garnish with parsley, if desired and serve immediately.
How to Store Stuffed Peppers
Store leftover in an airtight container in the refrigerator for up to two days or wrap in parchment, then aluminum foil, seal in a plastic bag and freeze for up to 3 months.
Defrost frozen peppers in the refrigerator overnight then reheat on a rimmed baking sheet in a preheated 350 degree oven for 20-30 minutes.
FAQs
Can I change the ground chicken for ground beef?
Yes you can swap the ground chicken for ground beef in this stuffed pepper recipe.
Can I use mozzarella cheese instead of cheddar?
Sure, you can swap the cheddar cheese for mozzarella cheese if you prefer.
Can I use ground Italian sausage?
Yes, Italian sausage with the casing removed can be used in place of the ground chicken.
Can I use this for meal prep?
This is a great meal for meal prep! Simply prepare, cook and cool then package into half or whole servings in containers to store in the fridge or freezer.
Thank you for supporting my small business and family through your purchase of my new book, The 30-Day Sugar Elimination Diet!
Chicken Low Carb Keto Stuffed Bell Pepper Recipe
Low Carb Chicken Chili Keto Stuffed Peppers (Gluten Free)
Ingredients
- 4 medium Bell peppers about 5 ounces each
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
For the Filling
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 2 tablespoon butter or avocado oil
- 3 ounces yellow onions diced
- 1 clove garlic minced
- 6 ounces Miracle rice (For Low Carb use cauliflower rice or Palmini rice)
- 4 ounces canned green chiles drained
- 1 cup my low carb marinara sauce or use Rao's low carb marinara
- ½ teaspoon ground cumin
- ½ teaspoon ground dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Optional
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375 degrees F.
- Cut off the tops of the peppers and remove the seeds and the membranes; set the tops aside. Rub the peppers inside and out with the oil, then sprinkle the insides with the salt. Place the peppers cut side down, on a rimmed baking sheet pan. Bake until tender, 15-20 minutes.
- Meanwhile, make the filling. Cut around the stems of the reserved pepper tops to remove them. Dice the tops and set aside.
- Heat the oil in a large skillet over medium heat. Add the ground chicken and cook, stirring often to crumble it, until nicely browned, about 8 minutes. Remove from the pan and set aside.
- Add the butter to the skillet, still over medium heat. Add the diced pepper tops, onions, and garlic and saute until the vegetables are soft and translucent, about 5 minutes.
- Stir in the rice, green chiles, marinara sauce, cumin, oregano, salt and pepper. Cook until the rice is tender. Stir in the cooked chicken and ½ cup of the cheese, if using.
- Nestle the cooked peppers, cut side up, in a medium baking dish. Evenly spoon the filling into the peppers. If desired, spread a spoonful of sauce over the filling in each pepper. Cover and bake until heated through, about 20 minutes. If using cheese, uncover, top with remaining ½ cup of cheese, and bake until the cheese is melted, about 5 minutes. Garnish with parsley, if desired and serve immediately.
- Store leftover in an airtight container in the refrigerator for up to two days or wrap in parchment, then aluminum foil, seal in a plastic bag and freeze for up to 3 months. Defrost frozen peppers in the refrigerator overnight then reheat on a rimmed baking sheet in a preheated 350 degree oven for 20-30 minutes.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Coral Cates
This recipe was easy and delicious. I love the Roa's marina sauce (Costco has a sale on it right now!) and all the other ingredients. It will make a great Christmas potluck dish!
Roxann Benbow
Made this tonight and it is excellent. I did use ground beef as didn't have ground chicken on hand. Thank you for the sneak peak at the recipe’s in the new book. Hope ,mine gets here soon.
🥰
Brenda
So glad you liked it, thank you for ordering!