Keto Chicken Alfredo Stuffed Peppers

Name: Keto Chicken Alfredo Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 3 tablespoons olive oil; 1 teaspoon kosher salt; 4 bell peppers; 16 ounces chicken breast; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1 cup Keto Alfredo Sauce; 12 ounces cauliflower rice; 4 ounces Parmesan Cheese; 8 ounces mozzarella cheese

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
449 kcal
Course
Main Course
Cuisine
American

Keto Chicken Alfredo Stuffed Peppers

Benson Grant

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Keto chicken alfredo stuffed peppers packs a classic comfort food into keto stuffed peppers for a low carb dinner everyone will love.

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Ingredients

Servings

3 tablespoons olive oil divided
1 teaspoon kosher salt divided
4 bell peppers any color
16 ounces chicken breast cut into 1/2 inch pieces
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup Keto Alfredo Sauce
12 ounces cauliflower rice
4 ounces Parmesan Cheese
8 ounces mozzarella cheese

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Instructions

Preheat oven to 400 degrees F.
Remove the top of the bell pepper and throw away the stem piece. Use a spoon to remove all of the seeds.
Drizzle ½ teaspoon olive oil over each pepper and use your fingers to rub the oil over the inside and outside. Lightly sprinkle with salt dividing 1/2 teaspoon between all 4 peppers.
Place the peppers on a baking sheet and put them into the oven to cook for 15 minutes.
Heat a large skillet over medium high heat and add 1 tablespoon of olive oil to it.
Place the cubed chicken breast into the pan and sprinkle with the remaining ½ teaspoon of salt, onion powder, garlic powder, and Italian seasoning. Continue to cook until chicken is cooked through. See note 1.
Pour in the keto Alfredo sauce and cauliflower rice and stir until well mixed and the cauliflower rice is tender. Remove from the heat and stir in the Parmesan and 4 ounces of mozzarella cheese.
Remove the cooked peppers from the oven and stuff each one with equal amounts of the chicken Alfredo mixture. Top with the remaining mozzarella cheese.
Place the stuffed peppers back in the oven to bake for 15 minutes more.
Serve immediately.

Notes

If your pan has a lot of browned bits stuck to the bottom after cooking the chicken you can transfer the chicken to a plate and wipe out the bottom of the pan. Then add a little olive oil to the pan and return the chicken to it before continuing on with the recipe.

Nutrition Information

Show Details

Serving 1stuffed pepper half Calories 449kcal (22%) Carbohydrates 10g (3%) Protein 29g (58%) Fat 33g (51%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 121mg (40%) Sodium 952mg (40%) Potassium 585mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3469IU (69%) Vitamin C 126mg (140%) Calcium 461mg (46%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 449 kcal

% Daily Value*

Serving	1stuffed pepper half
Calories	449kcal	22%
Carbohydrates	10g	3%
Protein	29g	58%
Fat	33g	51%
Saturated Fat	17g	85%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	121mg	40%
Sodium	952mg	40%
Potassium	585mg	12%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	3469IU	69%
Vitamin C	126mg	140%
Calcium	461mg	46%
Iron	2mg	11%