Chicken Stuffed Peppers
Chicken stuffed peppers are a savory low carb favorite with the whole family.
Servings: 4
Equipment
Ingredients
- 2 whole medium bell peppers halved
- 1 tablespoon olive oil
- ¼ cup diced onion
- 1 whole small zucchini diced, about 1 ½ cups
- 2 cups chopped cooked chicken
- 1 cup salsa
- ½ cup shredded pepper jack cheese or mozzarella
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cut the peppers in half from top to bottom so you have 4 halves. Remove and discard the seeds and membranes.
- Place the peppers on a baking sheet (or directly on the oven rack) and bake for 10 minutes.
- While the peppers are cooking, in a large skillet, heat the oil over medium heat. Add onion and cook about 3 minutes. Stir in diced zucchini and cook until tender, about 5 minutes more. Stir in chicken, salsa, and salt & pepper to taste.
- Simmer 5-7 minutes or until thickened. Spoon the filling into the peppers.
- Place the peppers in the bottom of a 9x9-inch baking dish.
- Cover and bake for 25 minutes. Remove foil, top with cheese, and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.
Notes
- Store leftover chicken stuffed peppers in a covered container in the fridge for up to 4 days.
- Reheat in the microwave or freeze them first on a baking sheet, then move to zip-top bags for up to 2 months.
- Thaw in the fridge or warm them in a covered skillet with a splash of water until hot.
Nutrition
Calories: 224kcal | Carbohydrates: 5g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 564mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg