Green Chile Chicken Stuffed Peppers
These six ingredient Green Chile Chicken Stuffed Peppers have under 5 net carbs per serving! Packed with chicken, cheese and spices, this is an easy dinner your entire family will love!
This satisfying recipe was born from one of those frustrating, busy days. You know, one of those days when you feel so overwhelmed and just can’t handle one single extra thing on your plate… Unless it’s a delicious stuffed pepper.
This recipe is super cheesy and creamy, but I wanted a tiny bit of a kick. I’d love to spice it up, but my sister is a bit of a baby when it comes to spice. To meet in the middle, I added canned green chilis–Just enough to add some great flavor but not enough to be considered “spicy.”
The best thing about this recipe is that you can prepare these ahead of time! You can prepare the filling and the peppers up to 3 days ahead of time (best if stored separately due to moisture in the pepper), then combine and bake when you’re ready. How easy is that?
So, if you’re having a rough day or if you see an overwhelming day looming ahead in your planner, do yourself a favor. Make these savory stuffed peppers that will right the world, if only for a few minutes!
Ingredients for Keto Stuffed Peppers
As always, this is an overview of the ingredients you will need to make these easy, cheesy stuffed pepper recipe. For the complete recipe and instructions just keep scrolling:
- Bell Peppers: you can use any color bell pepper you prefer
- Chicken: shredded, or a pulled rotisserie chicken work well for this recipe
- Cream Cheese: full fat or a lower fat option work for this recipe
- Canned Green Chilies: mild, chopped green chiles
- Ranch Seasoning
- Shredded Cheese: sharp cheddar is preferred, but mild cheddar or colby-jack work too.
How do you make Stuffed Peppers?
Stuffed Peppers are a super easy, naturally low carb meal. You only need to follow a few basic steps:
- Wash, slice and hollow out the bell peppers. Lay each pepper half, cavity side up in a lightly greased baking dish.
- Combine the cooked, shredded chicken with the rest of the ingredients (reserving half of the shredded cheddar) and generously stuff each pepper.
- Top each pepper with the remaining shredded cheddar cheese and bake until the cheese is bubbly and the pepper is tender!
What size peppers should I use?
For this recipe I suggest using a medium size bell pepper. As a rough guide look for a pepper that is around 3 inches long and less than 3 inches in diameter. This makes an appropriate serving size and will accommodate the filling and make 8 stuffed pepper halves.
Are these spicy?
No, we do not find these stuffed peppers spicy. Be sure to use mild green chilies and you should end up with a very flavorful meal that is family friendly.
Are these good for meal prep?
Yes! These store and reheat very well. To store, keep in an air tight container for up to 5 days in the fridge. Reheat in the microwave in 30 second increments until warmed through completely.
How many carbs are in cheesy stuffed peppers?
This recipe will make 8 stuffed pepper halves, each stuffed pepper comes to 4.7 net carbs. You can find the complete nutritional information listed just below the recipe.
What should I serve with Chicken Stuffed Peppers?
While this dish will make a complete meal on it’s own, you can serve it with a side salad or some of my other favorite keto-friendly recipes:
- Cilantro Lime Cauliflower Rice
- Air Fryer Roasted Broccoli
- Bacon Wrapped Green Beans
- Cucumber Avocado and Tomato Salad
Other Chicken Recipes
- Cheesy Jalapeno Chicken
- Broccoli Cheddar Stuffed Chicken
- One Pan Green Chili Chicken
- Easy Tuscan Chicken
Get the Recipe: Green Chile Chicken Stuffed Peppers
Ingredients
- 4 medium bell peppers, see notes in post for size guide
- 3 cups cooked, shredded chicken
- 8 ounces cream cheese
- 1 1 ounce packet Ranch dressing mix
- 1 4 ounce can mild green chiles
- 2 cups of shredded cheese, divided
Instructions
- Preheat the oven to 375 degrees F.
- Wash, slice and hollow out the bell peppers. Lay each pepper half, cavity side up in a lightly greased baking dish.
- Combine the cooked, shredded chicken, cream cheese, ranch seasoning, green chiles and half of the shredded cheddar, and generously stuff each pepper.Â
- Top each pepper with the remaining shredded cheddar cheese and bake 20-25 minutes until the cheese is bubbly and the pepper is tender.
This is a great recipe. Can’t even count the times I’ve made this dish. Freezes well and forgiving. I usually use poblano peppers because I love them.
I am so glad you enjoy this recipe! Great idea to use poblanos!