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Keto Chicken Stuffed Bell Peppers (Simple & Filling) - A Flavor-Packed Weeknight Win

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops sliced off and seeds removed
  • 2 tablespoons olive oil, divided
  • 1 pound cooked chicken, shredded or finely chopped (rotisserie works great)
  • 1 cup riced cauliflower (fresh or frozen, thawed)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small zucchini, finely diced (optional, for extra bulk)
  • 1/2 cup sugar-free marinara or crushed tomatoes (check labels for no added sugar)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley or basil, chopped (for garnish)

Method
 

  1. Prep the oven and peppers: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Drizzle 1 tablespoon of olive oil over the hollowed peppers and season with a pinch of salt and pepper. Place them cut-side up in the dish.
  2. Soften the peppers (optional but helpful): Bake the empty peppers for 10 minutes to soften slightly. This helps them cook evenly and shortens the final bake time.
  3. Sauté the aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
  4. Add veggies and seasonings: Stir in the zucchini and cauliflower rice. Cook 3–5 minutes, stirring often, until moisture cooks off. Season with Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper.
  5. Mix in the chicken and sauce: Add the shredded chicken and marinara. Stir to combine and warm through for 2–3 minutes. Taste and adjust salt and pepper. The mixture should be hearty and not watery.
  6. Fold in cheese: Remove the skillet from heat. Mix in half the mozzarella and all the Parmesan until just combined.
  7. Stuff the peppers: Spoon the filling evenly into each pepper, pressing gently to pack it in. Top with the remaining mozzarella.
  8. Bake: Cover the dish loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until the peppers are tender and the cheese is melted and golden.
  9. Finish and serve: Let rest 5 minutes. Garnish with chopped parsley or basil. Serve warm.