Description
Bringing the flavors of the Mediterranean to your kitchen, this dish features tender chicken, artichokes, and fresh veggies all baked inside colorful bell peppers. Flavorful, healthy, and perfect for any meal occasion.
Ingredients
4 large bell peppers (any color)
1 lb boneless, skinless chicken breast, cooked, flaked
1 cup marinated artichoke hearts, drained
1/2 cup roasted red bell peppers, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1 tbsp olive oil
1/4 cup diced red onion
1/2 cup low-sodium vegetable broth (or water)
1/2 cup mashed cauliflower rice
Instructions
Preheat oven to 375°F (190°C). Wash and microwave the bell peppers for 5 minutes to soften them (or boil for 3 minutes). Carefully cut off and discard the tops and seeds.
In a bowl, combine flaked cooked chicken, artichoke hearts, roasted peppers, sun-dried tomatoes, parsley, garlic, oregano, basil, salt, and pepper. Mix well.
Toss cauliflower rice with olive oil, then add to the chicken mixture. Stir in diced red onion and vegetable broth for moisture. Mix until combined.
Spoon the chicken mixture into the hollowed peppers. Place in a baking dish and cover with foil.
Bake for 30 minutes, then remove foil and bake for 10 minutes or until the peppers are tender and lightly browned. Let sit for a few minutes before serving.
Notes
The chicken can be pre-cooked in the oven, sautéed, or even cooked in a microwave.
To save time, roast the red bell peppers ahead of time or use canned ones.
Substitute mashed cauliflower rice with cooked quinoa or brown rice for a non-keto option.
Freeze baked peppers for up to 3 months in airtight containers or bags.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Mediterannean
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg