These keto stuffed peppers are full of a spicy homemade jalapeno popper dip combined with chicken for a low carb option that is packed with flavor. You can make these as spicy or as mild as you prefer, because these low carb stuffed peppers are totally customizable!
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I’m not opposed to having dip for dinner. I mean, our keto buffalo chicken dip is full of protein and perfect for dipping raw veggies in!
But people (hello, my husband) are a little judgy if I try to serve dip for dinner.
So, I did what any logical person would do and I stuffed jalapeno popper dip into a bell pepper. Now we have keto stuffed peppers, loaded with lean chicken and jalapeno popper dip.
Everyone wins!
You can make keto stuffed peppers with any color pepper you prefer, but these days, I normally use green peppers. I’ve gotten quite used to them and there are a bit more carbs in the sweeter, more ripe red peppers – not a ton more, but a bit more.
Still, if you’re on a keto diet and sticking to 20g net carbs a diet, every carb counts, right?
Let’s make these!
Ingredient Notes:
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Bell Peppers – I used green bell peppers for this recipe but you can really use any color that you prefer! The difference in carbs for the sweeter colors like red is pretty small, so you do you.
Cheese – The creamy, cheesy filling for these stuffed peppers starts with some room temperature cream cheese. You’ll also need grated cheddar and grated Parmesan. Freshly grated is best but you can use store bought too!
Chicken – I’m starting with pre-cooked and shredded chicken. We usually have some prepared in advance. This Instant Pot whole chicken works great. You could also use a rotisserie chicken from the store to keep this quick and easy!
Bacon – You’ll need some cooked and crumbled bacon ready to go with this recipe along with the chicken. Try this easy air fryer bacon. We make it ahead of time for recipes like this!
Pickled Jalapenos – You know the kind you get from the jar? That’s what you need! You could use fresh but they’ll definitely have a spicier kick. The pickled jalapenos are milder.
Mayonnaise – Along with all that cheese you’ll mix some creamy mayonnaise into the filling to add flavor and texture.
- It’s dip, but it’s also dinner. Can’t beat that!
- These are easy to customize – use fresh jalapeno for more spice or mild canned jalapenos for a more mild flavor.
- These are great for meal prep! Just pop them in the microwave to reheat.
- Packed with protein and low in carbs, so these are hearty and filling with no guilt.
How To Cut Peppers For Stuffing:
I make stuffed bell peppers a little differently than most people, because I slice the peppers in half and fill each half.
There are two reasons for this.
1.) Peppers do contain carbs and by cutting them in half, you’re really maximizing the amount of filling per pepper and making it a whole lot easier to eat half of a pepper rather than a full pepper.
2.) It’s a heck of a lot easier to fill and cook a pepper laying down on it’s side than it is to get them to stand up on their ends. Some peppers are weirdly shaped on the bottom and just don’t want to stand up for you, ya know?
Helpful Tip!
There is no need to parboil your peppers before popping them in the oven if you follow my easy trick of adding a couple tablespoons of water to the bottom of your baking dish and then covering the pan tightly with foil.
The peppers steam to tender-crisp perfection this way. If you want these cream cheese stuffed peppers to be very soft, you may consider parboiling them.
How To Make Keto Stuffed Peppers:
- Prepare – While your oven preheats slice the peppers in half, remove the seeds and membranes, and arrange them in the bottom of a 9×13 dish. Pour in a couple tablespoons of water to the bottom of the dish to help steam the peppers as they bake.
- Filling – Add the cream cheese, chicken, jalapenos, mayo, bacon, and grated cheeses to a medium mixing bowl and stir well to combine the filling.
- Stuff – Use a spoon to stuff each of the pepper halves with an even amount of the cheesy jalapeno popper filling. Sprinkle some more grated cheddar over the top to finish preparing the peppers.
- Bake – Cover the dish tightly with some foil and bake for 35 minutes or until the peppers have softened or cooked to your liking.
How Long To Cook Stuffed Peppers:
Like I mentioned above, I don’t parboil my peppers, which means they bake a bit longer.
The peppers should be tender-crisp in 35 minutes, but feel free to adjust the cooking time to suit your own preferences. Some people prefer extra crunchy peppers and some people prefer soft peppers.
You really can’t mess these up!
Stuffed Peppers Without Rice:
When people think of stuffed peppers, they usually imagine them filled with rice, but that definitely doesn’t have to the be the case, especially when making keto stuffed peppers!
Cream cheese stuffed peppers are better than the carb heavy peppers, if you ask me. 😉
Cream cheese is a great base to hold together your ingredients and add the fat that is needed to make your stuffed peppers recipe satisfying and filling.
If you’re missing the rice, try our Italian stuffed peppers. They call for cauliflower rice.
Filling:
I’ve always been the type of person that could eat dip with a spoon and low carb makes that completely acceptable. 😉 There are no carbs in a spoon, after all. Haha!
I filled this easy stuffed peppers recipe with a mixture of jalapeno popper dip, bacon, and shredded chicken. The fat and protein keep you full and the flavors are just phenomenal.
I think you’re going to love this keto stuffed peppers recipe. This isn’t a traditional stuffed pepper recipe – it’s even better!
FAQ’s:
You can keep any leftover jalapeno popper stuffed peppers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave.
Yes, it is possible to freeze these but the textures likely won’t be the same after thawing. Wrap the stuffed peppers individually in plastic and then store them in a freezer safe container for up to a few months.
MORE LOW CARB STUFFED PEPPER RECIPES!
- Chicken Stuffed Peppers
- Spinach Artichoke Stuffed Peppers
- Lasagna Stuffed Peppers
- Philly Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Stuffed Mini Peppers
- Breakfast Stuffed Peppers
Jalapeno Popper Stuffed Peppers
Ingredients
- 4 green bell peppers
- 8 ounces cream cheese room temperature
- 1 1/2 cups cooked, shredded chicken
- 1/3 cup diced pickled jalapenos from a jar
- 1/4 cup mayonnaise
- 4 slices bacon fried and crumbled
- 1/2 cup grated cheddar divided
- 1/4 cup grated Parmesan
Instructions
- Preheat oven to 350 degrees. Add 2 tablespoons of water to a 9×13 baking dish.
- Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9×13 baking dish.
- Add the cream cheese, chicken, jalapenos, mayonnaise, bacon, 1/4 cup of cheddar, and all of the Parmesan to a medium mixing bowl. Stir well to combine.
- Spoon the filling evenly into each pepper.
- Sprinkle the tops of the peppers with the remaining cheddar.
- Cover the pan tightly with foil and bake for 35 minutes, or until the peppers are done to your liking.
Marlene says
Wow!!! These jalapeno popper stuffed peppers are absolutely delicious!! I followed the recipe exactly and they turned out perfect. I have been craving jalapeno poppers and these really hit the taste on the nose. I will definitely make these again. Thank you for this wonderful recipe.
Ivory says
I made these, and my family and I simply loved them. Thank you, thank you.
Karly Campbell says
Yay! Glad to hear that! 🙂
Londa says
Hi Karly, looking forward to making this! Can you give a substitute for the mayo? Would you suggest full fat yogurt or sour cream?
Thanks!
Karly Campbell says
Hi Londa! I think either Greek yogurt or sour cream would work well. 🙂
Karen says
I made these for breakfast on Father’s Day. I left out the chicken and cooked the peppers then put scrambled eggs on top with more bacon, jalapeños and cheese. I broiled them for a few minutes. My husband loved them!
Elizabeth F. says
Ooh, that sounds really yummy, Karen. I’ll have to try that too.
Elizabeth F. says
Did you omit the mayo and cream cheese also? (when you made with eggs instead of chicken)
Meghan says
I really want to try all these amazing pepper recipes you have!!! Do you know how well they keep in the fridge? I meal prep for 5 days so I wanna make sure they’ll be okay that long. 🙂
Karly Campbell says
I’m really weird about keeping food more than a few days in the fridge myself, but Google says 3-5 days should be fine.
Misty says
These peppers are to die for!!! Followed recipe exactly and they turned out perfect! My husband is already requesting for me to make them again! I’m so excited about your new blog and I plan to make the broccoli salad today and your deviled eggs for a BBQ we are attending tonight! Thanks for sharing these recipes!
Karly Campbell says
Yay! So glad the peppers were a hit. Hope you love the eggs and broccoli salad too! 🙂
Liam says
What’s the nutritional value of the protein?