Healthy chicken-stuffed peppers. Stock Up On Our Selection Of Farm Fresh & Organic Chicken From The Comfort Of Your Home. Our All-Natural USDA Certified Chicken is Hatched, Raised and Harvested in The U. Made with brown rice, veggies, ground chicken, and marinara these stuffed bell peppers are easy to make keto or low carb (make without the rice).
To do this, cut the keto vegetables in half and de-seed them.
Then, lay them flat on a baking sheet and spray both sides with cooking oil.
These ground chicken stuffed bell peppers are a spin on the classic stuffed pepper by using ground chicken instead of ground beef and loaded with lots of Italian inspired spices and cheeses.
You can cook Healthy chicken-stuffed peppers using 10 ingredients and 8 steps. Here is how you cook it.
Ingredients of Healthy chicken-stuffed peppers
- Prepare 4 medium of yellow peppers.
- Prepare 3 medium of chicken breasts.
- You need 1 small of red pepper.
- It's 1 medium of aubergine.
- Prepare 2 medium of onions.
- Prepare 1/2 of glass of water.
- It's of light goat cheese.
- Prepare of salt.
- It's of pepper.
- You need of olive oil.
They are packed full of flavor and a breeze to make. Plus, they reheat beautifully and are the main course, carb, and vegetable all rolled into one. Divide mixture between bell peppers and top with remaining cup of cheddar. Stir until combined, then gently fold.
Healthy chicken-stuffed peppers instructions
- Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil. Do not let turn gold..
- Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness. Pre-heat oven to 230°C..
- Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil. When the onion is translucid add the aubergine and the glass of water..
- Blend the chicken and set aside. Boil the yellow peppers for 5-6 minutes. Do not cut them in any way..
- Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out..
- Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top..
- Grate some cheese. Put around a teaspoon of the vegetables on top (and the middle) of the peppers and cover the rest of the top with the cheese..
- Grease a deep glass tray with oil, put the pepper and put in the oven until cooked to your taste..
The filling in these chicken parm stuffed peppers is simple everyday things you probably already have in your house. Start with some cooked, shredded chicken, stir in some sugar free marinara (Rao's is my preferred brand - affiliate link), garlic, cheese, and red pepper. Spoon the mixture right into the bell peppers and top with extra cheese. You can also pre-cook the peppers in the oven, stovetop or microwave before stuffing them. What to serve with stuffed peppers?