Pesto Keto Chicken Stuffed Peppers
Easy pesto keto chicken stuffed peppers make a flavorful main dish everyone will love. With a quick pesto chicken filling inside tender bell peppers, this chicken stuffed pepper recipe is sure to please.
Prep Time 10 minutes
Cook Time 35 minutes
cast iron skillet
- 4 large bell peppers
- 2 tbsp olive oil
- 1/2 tsp granulated garlic
- 1 pound ground chicken breast
- 1 pinch salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1/2 cup pesto
- 1/4 cup Parmesan cheese shredded
- 4 slices fresh mozzarella cheese
Preheat the oven to 375.
While the oven is heating, cut the tops off the peppers and set them aside. Then remove the seeds, core, and white ribs from the peppers to hollow them out. Bake on a tray or in a skillet in the preheated oven for 15 minutes, while you prepare the filling.
While the prepared peppers bake, heat 2 tbsp olive oil in a large cast iron skillet over medium heat. Dice the usable pepper from the top parts of the peppers and cook for 2 to 3 minutes or until the peppers start to soften. Add the ground chicken breast, seasoning it with granulated garlic, salt, pepper, and 1 tbsp of lemon juice.
Cook until the chicken is slightly golden and no longer pink, stirring with a spatula frequently. Drain the excess liquid off of the chicken then add the pesto and Parmesan cheese. Stir to combine, then remove from heat.
Remove the peppers from the oven and pour out any liquid that has collected in the center of the peppers. Spoon the chicken filling into each pepper. Top with mozzarella cheese and return to the oven to bake for 20 minutes or until the cheese is perfectly melted. Serve immediately or cover and store in the fridge for 3 days. Reheat in a microwave or cover and bake at 350 until warmed through.
Serving size is 1 whole pepper at approximately 9 net carbs each.
Calories: 468kcal | Carbohydrates: 11g | Protein: 39g | Fat: 30g | Cholesterol: 86mg | Sodium: 456mg | Fiber: 2g | Sugar: 3.79g