Description
Low Carb Chicken Alfredo Stuffed Bell Peppers are creamy, cheesy, and packed with protein. This dish is perfect for a low-carb meal that is both satisfying and flavorful, ideal for dinner or meal prep.
Ingredients
3 bell peppers halved, seeds and ribs removed
4 cups cooked shredded chicken breast
1/2 cup salsa verde
4 oz reduced-fat cream cheese (Philadelphia 1/3 Less Fat)
4 oz reduced-fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat)
1 tsp paprika
1/2 tsp onion powder
2 scallions, chopped
Instructions
1. Preheat oven to 350°F
2. Prepare bell peppers by halving and removing seeds and ribs
3. In a bowl, mix cream cheese, salsa verde, paprika, onion powder, and 3 oz of cheddar cheese
4. Fold in shredded chicken and chopped scallions
5. Spoon filling evenly into pepper halves
6. Sprinkle remaining 1 oz of cheddar cheese on top
7. Cover the baking dish with tented foil and bake for 45 minutes to 1 hour until peppers are tender
8. Remove foil for last 5–10 minutes for a golden cheese topping
9. Allow to rest for 5 minutes before serving
Notes
Use a mix of red, yellow, and orange peppers for vibrant presentation
Garnish with fresh herbs such as parsley or additional scallions
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months
Reheat in the oven at 325°F for best texture
Add spices or jalapeños for a mild kick or extra flavor
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American