Description
This keto creamy chicken stuffed peppers recipe has got to be one of my favorites.
Ingredients
- 2 chicken breasts, ground
- 4 slices of bacon, diced
- 1/2 onion, diced
- 1 Tablespoon (6 g) paprika
- 2 teaspoons (4 g) ground cumin
- 2 Tablespoons (30 ml) coconut oil
- 3 bell peppers
- 2 Tablespoons (30 ml) tomato paste
- 1/4 cup (60 ml) coconut cream
- Salt and pepper, to taste
Instructions
- 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.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
Nutrition
- Calories: 595
- Sugar: 6 g
- Fat: 44 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 37 g