These stuffed mini peppers are a wonderful low carb and keto appetizer or party food recipe!
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Mini bell peppers are so cute and colorful; I think they are wonderful to work with. They have tons of flavor and make a great snack - three average mini peppers contain 4g net carbs and are an excellent source of vitamin A, vitamin C, and potassium, and a good source of fiber, folate, and iron.
Stuffing them might seem like a lot of work - but they are so tasty that I think you'll find that it's worth it!
How to Make Chicken Stuffed Mini Peppers
Start by making the stuffing: cream cheese, garlic, basil, parsley, green onions, shredded Parmesan, paprika, salt, pepper, and cooked chicken meat.
Make sure that the chicken is diced finely to make it easier to cram into the peppers! You could also use shredded chicken!
Cut the peppers by slicing lengthwise down the pepper, then making two cuts across. Carefully open it out.
Use a teaspoon to add the filling to the peppers. This part can be rather fiddly but the good news is that this can all be prepared in advance!
Place them on a small baking sheet and roast in a preheated oven until the peppers have softened and start to turn brown on top (about 12-15 minutes).
The peppers are lovely and soft and the cheesy chicken filling works so well!
📖 Recipe
Chicken Stuffed Mini Peppers
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F.
- Make the stuffing by combining the cream cheese, garlic, basil, parsley, green onions, shredded Parmesan, paprika, salt, pepper, and cooked chicken meat together in a bowl.
- Cut the peppers by slicing lengthwise down the pepper, then making two cuts across. Carefully open it out.
- Use a teaspoon to add the filling to the peppers.
- Place them on a small baking sheet and roast in a preheated oven until the peppers have softened and start to turn brown on top (approx 12-15 minutes).
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
K. Lloyd says
This might seem like a silly question, but I really want to try this and want to do it "right". When you made this recipe, did you use precooked chicken or did you use raw chicken? If pre-cooked, I was thinking it could be marinated in something and baked to add even more flavor (though it doesn't seem like this recipe needs any more flavor).
Georgina says
The chicken meat is cooked first. Enjoy these tasty bites!