This chicken stuffed bell peppers recipe was a sort of last minute idea.
I had been to the grocery store a couple of days before and the rotisserie chicken display advertised "Buy one get the second for 1/2 price". Hello!!!
Even though there are only two of us in this household, I can't resist a bargain. So I trotted on home with two cooked chickens.
We ate chicken for two days and still had a whole chicken left. I could have taken it apart and frozen the pieces but that always seems to dry out the meat. So I decided to get creative.
I took all the meat off the bones and chopped it all into small cubes. I kept the bones to make bone broth of course!
I had all the fixin's for making stuffed peppers but what if I stuffed the peppers with chicken instead of ground beef? Of course curiosity always gets the best of me. So here's what I came up with and it's really, really, good!
Makes 12 Servings
Net Carbs: 7.4g
(52% Fat, 36% Protein, 112 Carbs)
1 lb finely cubed
cooked chicken parts
2 cups ricotta, whole milk
8 oz frozen, chopped spinach, thawed, drained thoroughly
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1 cup freshly grated Parmesan cheese
6 medium bell peppers (yellow, orange, red)
14 oz can tomato sauce (no sugar added)
12 oz soft mozzarella cheese
Pre-heat the oven to 400F.
Cut bell peppers in half lengthwise, try to leave the stem intact. Place in two baking dishes large enough to
hold the peppers snugly.
In a large bowl combine the chopped chicken, ricotta, spinach, oregano, basil, garlic and Parmesan cheese. Combine thoroughly.
Fill the pepper halves evenly with the chicken mixture, packing them full and flush to the tops.
Divide the tomato sauce evenly over the 12 pepper halves and top each one with 1 oz slices of the soft mozzarella.
Bake for 45 minutes until the peppers have softened a little and the cheese is golden. If you need to, place under the broiler for a moment but keep an eye out so you don't scorch them.
One bell pepper half is surprisingly filling. Serve with a simple salad on the side.
Let's leave this chicken stuffed bell peppers recipe and check out more chicken casseroles.
Sep 10, 18 10:45 AM
Ground venison is the base for this venison soup recipe. Packed with nutritious vegetables and loaded with fiber too! Makes a huge quantity perfect for freezing.
Sep 10, 18 10:08 AM
Prepare this venison stew recipe without any fuss or exotic ingredients. This is just plain easy to make, it's low carb and paleo friendly. And it tastes great!
Sep 10, 18 09:25 AM
Satisfying western omelette is the perfect choice for a low carb breakfast meal. It will keep you full for many hours.
Jul 29, 18 08:04 AM
A versatile muffin in a minute recipe for two. Try it toasted or make a grilled cheese sandwich. Use it like you would any kind of bread! High in fiber and deliciously nutty flavored.
Jul 28, 18 07:59 AM
Chomp on this delicious feta sundried tomato burger served with a dollop of tzatziki sauce. Divine!
Jul 19, 18 07:07 AM
Enjoy an easy low carb chicken casserole recipe that the whole family will dive into. Find a great selection of chicken casseroles that keep well and can be frozen.