Tuesday, October 23, 2018

Low Carb Stuffed Peppers

 So....I knew I wanted to make us stuffed peppers and I also knew that I wanted to keep it healthy...so I knew I would replace beef with chicken but after that, I had to do some more research and ended up throwing these bad boys together and they were YUMMO...my hubby was very excited.  They were also filling and that surprised us!  I replaced rice with riced cauliflower and you could barely tell the difference...they were delicious and so easy..you need to make them!

Here is how.....


6 Red/Yellow/Green Peppers (whichever you prefer-we loved Red)
1 tbls. olive oil
1 pound ground chicken
1 white onion, chopped
1 bag of riced cauliflower
1 14.5 ounce can of diced tomatoes
Onion Salt
Garlic Powder
Salt & Pepper
Shredded Mozzarella
3/4 Cup Marinara Sauce


Preheat oven to 375 degrees
Spray Casserole Dish with Pam
Carve out stems and seeds from peppers and set aside
 In a saute pan, add olive oil
Once warm, add in your chicken and season with salt, pepper, onion salt and garlic powder- Brown
Add in onion and saute until translucent- about 5 minutes
Add in diced tomatoes and season more if you like 

Then stuff peppers with the filling
Top each pepper with some shredded mozzarella and 1 tbls of marinara sauce 

Place remaining marinara in casserole dish
Place peppers on top of the sauce
Bake for 20-25 minutes 


Jaclyn Coffee, Pancakes & Dreams said...

I am going to have to make these!! I've never thought about replacing beef with chicken for stuffed peppers! Yum!

Good Better Best Food said...

Wow these look Good and gluten free too!


Rechelle said...

This sounds sooo good! Not sure if I could get hubby to eat it as it might be a bit higher in veggies than he prefers lol, but I'm going to try! ;)

Joanne said...

These sound so good! I am definitely going to have to try making them.

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