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.
Susan @ Culinary Envy says
I would love a pan of these to go please! And, I remember going through that phase with my Mom…this too shall pass!
Dana @ 3boysunprocessed says
Low carb is right up my alley being my winter bod needs some help! HAHA 🙂 Looks delish!
Colleen says
You will survive, trust me. Eventually, they become BFF’s again! But not before you’ve been thoroughly tested in every way. The joys of being a mom are sometimes hard to remember during the teen years 🙂 Oh, but no matter how old they get, they still know more than we do… These peppers look insanely good. I need these in my life!
Natasha @ Salt & Lavender says
Ah teenagers. I was a rotten one! It’ll pass… it’ll just feel like forever until that happens. I’m liking the look of these… I could use a little comfort on this Monday!
Karly says
I was pretty rotten too. Definitely payback. 😉
Joanne says
The teen years can be tough; I thought I knew it all too during those years! 🙂 These stuffed peppers look great, and will be making this dish for my family.
Mary says
These sound wonderful. Have to give them a try.
I have a 17 year old daughter and she’s an ONLY so she’s double trouble. Having grown up on a farm with 4 brothers this whole girl thing is a mystery to me. I just try to remain consistent and not fall into her trauma…..and not do anything that will send me to jail. 🙂
Karly says
Good luck, mama!!
Sherrie Johnson says
This recipe looks so very yummy! It’s only my husband and me here…so I think…along with a nice salad…and some fruit…this would be a great meal! Gonna try it this week. Oh, and by the way…this tween/teen girl thing? It will be gone so fast. Yes…you’ll wonder how you survived…but you will indeed. I have 2 sons and 2 daughters. I remember telling my oldest daughter that some day…she’ll have a daughter and she’ll know what I went through. Well…she had 1 son and TWO daughters. And yup…she went through it too and survived. My youngest daughter was quite a challenge. She ended up with 2 sons! My oldest son has a daughter and a son. The thing I love is that my youngest son has three little girls…the oldest just turned 12 two weeks ago. They are going through exactly what you’re going through! Oh my…and I…the Grandma… can just be a Grandma! My 5 oldest grandchildren are married…some with children of their own. Girls are so much more expressive than boys. And they know exactly what they want and how to do it right…and their opinions are always the only ones that matter, and Moms apparently don’t have a clue! Ha ha! I will say… I, too, survived those years and have two very strong, successful girls who graduated college and have wonderful careers. They are great wives and mothers. All you can do is the best you can do…don’t compromise your values and morals of course…but also, be flexible in the little things. I remember reading years ago that if a particular situation will make a difference in the child’s life in 5 years, you need to address, correct and discipline. If not… then just do whatever is necessary to move beyond and get through the moment. This, too, shall pass! I love your blog.
Debs says
Love this so much Karly! They look so lovely and quick to make too. It’ll pass. I know when I was a teenager I thought my Mum was the dumbest. Now I know how genius she really is!
Erin says
Do you have a link to a recipe for the chicken? I boil or slow cook when I need chicken for this type of recipe but I was wondering if you have a better way?
Karly says
I use this shredded chicken. 🙂
Lesley says
So yummy! Made the family brown beans and corn bread for dinner so It was a perfect time for me to do this for myself. I added onions and mushrooms and it was perfect.
Rosanne says
I feel your, “raising a tween daughter pain”. I’m right there with you. Maybe we should go bowling sometime. ?
Lori Thompson says
Made these last night and both my husband and I loved them (he’s taking leftovers for lunch). I was getting home a little late so bought and used a rotesserie chicken. I will confess Inhad to slightly alter because I thought I had salsa (I ALWAYS have salsa but not last night?) and only had 1/2 of a tub of spreadable cream cheese (once again thought I had a block of fat free cream cheese)…..anyway used a half can of drained petite diced tomatoes and just added a little onion and extra seasoning to make it like salsa and added a little sour cream with the cream cheese. I hate when people talk about how good a recipe is yet make all these changes but in this case I had no choice. I don’t think it changed the flavor too much and again it was delicious!!! Will make again…..the right way!?
Karly says
Glad this was a hit for you guys! Your changes sound great. 🙂
Kay says
I’m a dip person so I made this as one. It was soooo good. I didn’t bake it or put the shredded cheese on top. I just dipped the bell peppers in.
Karly says
Great idea!
Stephanie says
I can’t develop a recipe without eating it EITHER (and by that I mean, as soon as the camera is down, the fork is OUT!)….This is definitely a low carb recipe that would work VERY well in my house and I have every intention of running to the store for some bell peppers this afternoon. I’m always trying to think of different ways to stuff peppers and this definitely wins as my favorite idea YET. Can’t wait to have it, thanks Karly!
Stephanie says
By the way, my daughter is only 11 months and I’m already dreading the day she learns how to tell me that I’m wrong, AHHH!!
CJ says
Oh that will come as soon as she goes to preschool ! They pick it from kids that have siblings that age. Enjoy the baby and some don’t act this way. I knew very early on never to speak that way but I was born in ’53, def a different time!
Bunny Ryan says
Hang in there… you only have 5-6 more years of living with that stranger. Love your recipe!!!
Michelle W says
I made these the other night and they are soooooo good! Thanks for the recipe!
P.S. I have an almost 12 year old … I totally relate! Hang in there….fight the good fight! 🙂
Tanya says
These are fantastic! Thank you for posting.
Karly says
Thanks, Tanya!
aimee @ like mother like daughter says
These peppers are stuffed full of so many yummy things. They look perfect for dinner!
Heather says
Made these tonight and the whole family loved them. Thank you!
Karly says
So glad to hear that!
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Michelle says
I made these tonight and they were fantastic! I served them on a bed of shredded lettuce. I made my son’s in tortilla bowls instead of peppers (he’s not a fan). Everybody wolfed them down. I can’t wait to have leftovers tomorrow!
Karly says
Oh, I bet the filling was great in a tortilla bowl!
mary says
delish
Kendle says
What way would you suggest making these without using foil? Trying to avoid using that.
Karly says
I use foil, so I really don’t know of any alternatives.
Janet says
maybe use one of those covered bakers? like a dutch oven or ceramic baking dish that will hold up to the oven temp?
Janet says
I bet these would work good as an appetizer if you feel like stuffing a bunch of mini peppers ..i’m going to try this this weekend when we go to an event/camping..thanks looks really good.
Toni Price says
This is a very good recipe…..I have made it several times.
Very flexible, too. I highly recommend it!
Lori Pepin says
These are amazing!!
Karly says
Glad you enjoyed them, Lori!
YVONNE J NIHART says
Would love to try them is there any substitute for the spicy ingredients? I can’t have any hot spices.
Elizabeth Czebieniak says
Made these last night and they were delish. So glad ti find some healthy yet tasty dinner food!
Milissa says
Hi,
Quick question…Jalapeno may be too spicy for me and the kids. Could we use diced green chiles? Should we drain them first? Thank you! Can’t wait to make (and eat!) these!
Karly says
Yes, diced green chiles will be great. I wouldn’t bother draining them as there usually isn’t much liquid in the cans anyway.
Margaret says
I am trying my hand at these today! I am putting everything in the crock pot, so I can easily assemble them durring the week after work! Excited to try them!!
Crissy says
These peppers were amazing! I used 2 small green peppers and one large red one! The filling tasted so good! I added extra shredded chicken and green onions. Tasted amazing with Crystal hot sauce and sweet potatoes on the side!
gigi says
What would be good to serve with these?
Michelle says
Could you make these at night and reheat for lunch? How would you suggest?
Karly says
Totally! Just keep them covered in the fridge and reheat in the microwave.
Jamie says
Are these good re heated up ???? Like to make ahead and eat all week
Karly says
Yep, they reheat great. 🙂
Laura says
Can these be frozen and then baked in the oven? I made them once before and loved them. Would like to have a stash in the freezer
Karly says
I haven’t tried this, but I think it would work. The cream cheese might not be quite so creamy though.
laura says
I froze them, defrosted and cooked as per directions and they came out great!
Diana says
Thank you for your story. I think I really needed it. I am in your shoes but now dealing with mine for 5 years. I feel like she will be the death of me. I even say it. It’s funny my sister made this recipe and it was so good. So I was searching for it to make it. I wish you luck. I’m glad I am not the only one feeling this way.
Karly says
Good luck with your little one!
Agneta says
Would love to try out this recipe. What kind of salsa did you use please? Thank you
Karly says
I use either my homemade salsa or Tostito’s restaurant style salsa.
Chelsea says
I have made these many times and they are sooo yummy! Thanks for sharing this recipe! Love it!
Nena Hart says
Trying these tonight, they look great, is this something that could be broiled to speed on the cooking if I don’t have 40 minutes?
Karly says
The peppers likely won’t cook through under the broiler.
Karen Rickards says
made these yesterday now everyone wants the recipe. They were perfect for our gathering.
John L says
Excellent results with this recipe. Also, really enjoyed the teenage experience comments. Reminded me of a Mark Twain quote that I can only paraphrase: I left home when I was 19 and returned at 21. I was shocked to see how much my mother had learned in only two short years.
Karly says
Haha! Best quote ever!
Andi says
I made these at the beginning of summer with rotiisierrie chicken and peppers from the store. Today I am making them with poached breasts and peppers from the garden. Love this recipe!!!
Karly says
So glad you enjoy the stuffed peppers! I’m sure they’ll be even better with homegrown peppers! 🙂
Charline Blair says
Do you have any microwave homemade soups, casseroles,desserts, etc. Need low carb recipes?
I live in an assissted living facility and am only allowed a microwave. Please help.
Karly says
Hi Charline! I’m afraid I don’t have any recipes specifically for the microwave.
M says
this looks soo good. i’m gonna make these tonight!
if you have a gas stove, charring them on the flame before filling and baking gives nice flavor.
also adding riced cauliflower might be nice too.
(i always add to recipes and hopefully i don’t ruin it?)