These low carb stuffed peppers are the perfect answer to a busy weeknight! Even my kids gobbled these up.
You know, my daughter is twelve years old now. Like, I will die. She will be the death of me.
I literally do not know how my parents survived my tween/teen years, because I really don’t think I can make it through this phase.
One minute the kid is so sweet and she’s just like my little BFF. The next minute she’s texting her friends about how I’m so terrible and all I ever do is scream at her.
I mean…I don’t think I’ve ever screamed at her? Raised my voice? Sure. Screamed? No.
How am I supposed to survive this?
Also, the arguing.
She is, apparently, so much smarter than I am.
She knows everything and the things I think that I know are obviously super wrong. So wrong that you can’t even believe. The most wrongest thing in the world.
So. That’s my life and it’s a miracle that I’m still here living it.
Especially considering that I’m still over here going strong on this low carb thang.
I mean, okay. Whatever – I took a week off and ate every carb in sight, but I regret nothing.
I had recipes to develop for y’all and I just can’t develop new recipes without EATING THEM, you guys. Not possible.
Anyway, I’m back on the low carb bandwagon and I created these low carb stuffed peppers and my whole family really liked them.
The filling is a riff on these cream cheese chicken enchiladas. My son requests those at least once a week, but they were getting too hard for me to resist while not eating carbs. So, these peppers were born!
Each pepper half contains 5 net carbs.
I’ve heard that green peppers are lower in carbs, so maybe try those instead of red if you’re being super strict.
Personally, I really love red peppers but just find the green ones to be kind of ‘meh.’ Anyone else?
As I’ve said before, I only share low carb recipes here that my entire family enjoys. This isn’t, technically, a low carb blog and I plan to stay true to that! So, no funky ingredients for now! These are made with things you totally stock anyway.
I love how creamy and cheesy the filling for these peppers are.
I know most stuffed pepper recipes are full of rice, but I swear you won’t even miss it in this recipe. The cream cheese is so satisfying and filling.
Give these low carb stuffed peppers a try and report back! Curious to hear what you think!
Cream Cheese Chicken Stuffed Peppers
Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese room temperature
- 4 ounces monterey jack grated
- 4 ounces cheddar grated
- 1 jalapeno minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 cup salsa
- 4 bell peppers any color
Instructions
- Preheat oven to 350 degrees.
- Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
- Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
- Spoon chicken mixture evenly into each halved pepper.
- Cover tightly with foil and bake for 40 minutes.
- Serve immediately.
John Doe says
The comments on the blog are really distasteful, especially about your daughter. Unfortunately leaves a bad taste in wanting to try any of your recipes.
Karly says
Sorry you feel that way. This is a blog, though…a place to share stories with readers. Most of my readers with tweens will be able to relate to the struggles of raising them. Not sure what’s distasteful about that, but sounds like you might want to try a cookbook or something like AllRecipes where you can skip the personal stories and skip straight to the recipe. 🙂
Cinnamon girl says
Great recipe! John just shut up you’ll never understand the complicity of the mother/daughter relationship .Karly keep cooking and in about ten years ya’ll will be best friends
Katie says
Shut up “John doe”.
You couldn’t even put your real name.
Unfortunately it sounds like you don’t have a daughter and will never understand the struggle with raising such a child.
I have a daughter who is turning 10 and laughed when I read this because it’s so relatable.
Thanks so much for this recipe! Going to try it out when our oven isn’t broken ?
Heather Hunter says
Do you think you could adapt this into a casserole?
Karly says
Hi Heather! I’m sure you could, with a bit of experimenting. 🙂
Graham Pelletier says
Very good….and I did turn it into a casserole. Just cut the peppers into strips and combined with the rest. I did add onions….I love onions….the aroma of the cumin just about made me break into the oven! Thanks for a great low carb go to dinner.
Annabel says
This was such a delicious dish that I had to come her and praise it. My family loved it. Paired it was some brown rice and quinoa. I did modify the recipe by adding 2 cloves of minced garlic and a teaspoon of onion powder. Definitely in my meal rotation. Thank you for sharing!
Stacey says
So good! I used some rotisserie chicken, and mozzarella instead of Monterey Jack because that’s what I had in my fridge, and it was delicious! Thank you!
Karly says
Thanks, Stacey!
Shanon says
Unbelievably DELICIOUS!! I made these for a friend and her family and they could not stop raving about them! I adore them too- and have made them again and again. They will be on my permanent menu!
Karly says
Love to hear that! Thanks, Shanon!
Rory Fascione says
Your recipe is AWESOME and don’t worry your kids WILL come back to earth in their early 20’s !
Karly says
Haha, thanks, Rory!
THOMAS says
I hate that I always have to scroll through the back story before I get to the recipe.
Karly says
This is how blogs work. If you don’t want to read it, you can either hit the jump to recipe button right at the top of the post above the first photo or you can use a cookbook or other website like Food Network or All Recipes. 🙂
Stephanie Cooper says
These are so good my daughter in-law made them they are so good now I am making them I might of use to much sour cream I will let you know