Jalapeno Popper Stuffed Peppers
These keto stuffed peppers are full of spicy jalapeno popper dip and shredded chicken for a low carb dinner that is satisfying and filling.
Servings 8 servings
Calories 274kcal
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 9x13 baking dish.
- Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9x13 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.
Video
Notes
Fresh jalapenos are spicier than pickled jarred jalapenos. Use fresh for a spicier kick.
Nutrition
Serving: 0.5pepper | Calories: 274kcal | Carbohydrates: 6g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 66mg | Sodium: 435mg | Fiber: 1g | Sugar: 3g | Net Carbs: 5g