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Keto Chicken Stuffed Bell Peppers (Simple & Filling) - A Comforting Low-Carb Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter, green is more earthy)
  • 1 pound ground chicken (or 2–2.5 cups shredded cooked chicken)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup riced cauliflower (fresh or frozen; helps add bulk without carbs)
  • 1/2 cup sugar-free marinara (or crushed tomatoes with no added sugar)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley (or basil)
  • 1 tablespoon lemon juice (optional, brightens the filling)

Method
 

  1. Prep the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, shave a tiny slice off the bottoms to help them stand upright without cutting through.
  2. Par-bake the peppers: Place peppers upright in a baking dish. Drizzle with a little olive oil and a pinch of salt. Bake for 10–12 minutes to soften slightly. Set aside.
  3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  4. Cook the chicken: Add ground chicken. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. If using shredded cooked chicken, add it now and warm through.
  5. Add the cauliflower rice: Stir in riced cauliflower and cook 3–4 minutes to soften and reduce moisture.
  6. Season and sauce: Add marinara, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Simmer 2–3 minutes to bring flavors together. Stir in lemon juice if using.
  7. Cheese it up: Turn off the heat. Fold in half the mozzarella, all the Parmesan, and half the parsley. Taste and adjust salt and pepper.
  8. Stuff the peppers: Spoon the mixture into each par-baked pepper, packing it down gently to fill completely.
  9. Top and bake: Sprinkle the remaining mozzarella over the stuffed peppers. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 8–10 minutes, until cheese is melted and lightly golden.
  10. Finish and serve: Let rest 5 minutes. Garnish with remaining parsley. Serve warm with a simple green salad or sautéed greens.