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 292kcal
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.
Nutrition
Serving: 1pepper half | Calories: 292kcal | Carbohydrates: 5g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 423mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 814IU | Vitamin C: 48mg | Calcium: 117mg | Iron: 1mg | Net Carbs: 4g