0 from 6 votes
Keto Chicken Alfredo Stuffed Peppers
Keto chicken alfredo stuffed peppers packs a classic comfort food into keto stuffed peppers for a low carb dinner everyone will love.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 449 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.