Servings: 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 1/2 cups Cooked shredded chicken
- 1 cup Marinara sauce
- 1 1/2 cups Grated mozzarella, divided
- 1/3 cup Grated Parmesan
- 2 teaspoons Minced garlic
- 1/4 teaspoon Red pepper flakes
- 4 Bell peppers, any color
Instructions
- To begin, preheat your oven to 350 degrees Fahrenheit.
- Mix the chicken, marinara, 1/2 cup of mozzarella, Parmesan, garlic, and red pepper flakes in a large mixing bowl, and stir thoroughly.
- Cut the peppers in half lengthwise, remove the seeds and membranes, and arrange them in a 9×13 baking dish.
- Fill the peppers evenly with the chicken mixture and top with the remaining mozzarella cheese.
- Add two tablespoons of water to the bottom of the baking dish and tightly cover it with foil.
- Place the dish in the oven and bake for about 25 minutes or until the peppers have reached your desired level of softness.
- Finally, serve your low-carb stuffed peppers immediately.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 156 kcal
Carbohydrates: 6g
Protein: 13g
Fat: 8g
Fiber: 1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Parmesan Stuffed Peppers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
