Keto Chicken Stuffed Bell Peppers
Roasted & stuffed
- Time
- 45 min
- Serves
- 4
- Calories
- 420 kcal
- Protein
- 38 g
About this recipe
Charred bell pepper halves become natural vessels for spiced ground chicken bolstered with feta, pine nuts, and aromatics — a Mediterranean framework that works beautifully on keto. The peppers' natural sweetness and slight char provide brightness; the feta adds tang and salt, eliminating the need for heavy cream or oil. Chicken broth keeps the filling moist while onion and garlic build a savory base, with oregano and fresh parsley woven through for herbaceous lift.
At 38g protein and 9g carbs per serving, these are remarkably filling — the pine nuts contribute subtle richness and a textural contrast to the ground meat. Roast the pepper halves cut-side-down first to soften and caramelize the flesh, then flip and nestle the filling in for the final 15 minutes. Leftovers stay tender and reheat beautifully; consider doubling the batch for meal prep.
Ingredients
Quantities for 4 servings.
Method
- 1Preheat oven to 190°C. Cut tops off peppers, remove seeds, lightly oil and place in baking dish.
- 2Heat olive oil in a pan, sauté onion and garlic until fragrant, add ground chicken and cook until browned.
- 3Stir in feta cheese, pine nuts, oregano, salt, and pepper; cook for 2 minutes.
- 4Spoon filling into each pepper, pour chicken broth around peppers in the dish.
- 5Cover with foil and bake for 30-35 minutes until peppers are tender.
- 6Garnish with fresh parsley and serve hot.
