This keto creamy chicken stuffed peppers recipe has got to be one of my favorites.
- Preheat oven to 350 F (175 C).
- Sauté the ground chicken, bacon, and onion in the coconut oil until the chicken is cooked. Place into a bowl and combine with the tomato paste, coconut cream, and salt and pepper.
- Slice off and throw away the top of the bell pepper. Also, discard the seeds, and carefully remove the white membranes.
- Place the bell peppers so that they stand up straight on a baking dish. Fill each bell pepper with the chicken mixture.
- Bake for 30 minutes.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 595
- Sugar: 6 g
- Fat: 44 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 37 g