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Chicken Cheese and Tomato Stuffed Bell Peppers (Low Carb)

Chicken is a fantastic protein source that contains virtually no carbohydrates. Bell peppers are also relatively low in carbs and packed full of numerous essential vitamins and minerals.

This Stuffed Chicken Cheese and Tomato Bell Pepper recipe brings them both together to create an extremely tasty, low carb meal alternative to sandwiches.

Chicken Cheese and Tomato Stuffed Bell Peppers (Low Carb).  Chicken is a fantastic protein source that contains virtually no carbohydrates. Bell peppers are also relatively low in carbs and packed full of numerous essential vitamins and minerals. #lowcarb #chicken #stuffedpeppers

Lunch is another meal where the vast majority of people carb it up by eating sandwiches, chips, chocolate and more. However, cutting out these carbohydrate filled foods doesn’t mean your lunch has to suffer and with these low carb lunch recipes, you can be sure it won’t.

 

Stuffed Chicken Cheese & Tomato Bell Peppers (Low Carb)
 
 
Ingredients
  • 12 oz. of chopped chicken
  • 8 cups of water
  • 4 large bell pepper (de-seeded with the stems removed)
  • 2 tablespoons of sour cream
  • 2 tablespoons of tomato paste
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried dill
  • 1 teaspoon of dried sage
  • 1 teaspoon of salt
  • ½ cup of shredded cheddar
Instructions
  1. Pre-heat the oven to 350°F
  2. Add the water to the saucepan, place it on the hob on a high heat and bring it to the boil.
  3. Once the water has started to boil, add the bell peppers to the saucepan and boil them for 3 minutes.
  4. After 3 minutes, remove the saucepan from the hob, turn off the heat, drain the saucepan and place the bell peppers on the baking sheet.
  5. Add the black pepper, cheese, chicken, dried dill, dried sage, salt, sour cream and tomato paste to the mixing bowl and mix them well with the wooden spoon.
  6. Once all the ingredients are fully mixed, stuff an equal amount into each of the four bell peppers and then place the baking sheet in the oven for 1 hour.
  7. After 1 hour, remove the baking sheet from the oven, turn it off and let them cool for 10 minutes.
  8. If you are eating the stuffed peppers there and then, place one onto each of the four plates, serve and enjoy.
  9. Alternatively, if you are eating the stuffed peppers later, leave them to cool for a further hour, place one into each of the four sealable containers and then put them in the refrigerator until you are ready to eat.

You may also like Low Carb Chicken Zucchini Enchiladas