These roasted stuffed sweet peppers are so delicious! They are stuffed with cream cheese, green chilis, and chicken. They make the perfect appetizer or meal and would be a great option for meal prep too. I love this recipe because it’s almost a twist on jalapeño poppers, but not spicy with an added protein.
How to make this keto and low carb recipe:
First things first preheat your oven to 400 degrees Fahrenheit.
In preparation you want to line a baking sheet with foil.
Then cut the tops off of peppers and remove the seeds from the inside.
Using a medium mixing bowl, beat cream cheese until fluffy. Add in and beat in entire can of green chiles, undrained. Gently fold in the chicken to the mixture and combine well.
Next stuff the peppers with chicken, cream cheese, and green chiles mixture.
Lightly coat peppers in olive oil and place on baking sheet.
Bake for 35-38 minutes until peppers are slightly roasted.
Note: that some filling may come out of the peppers during the baking process. Using a spoon, the filling can be pushed back into the peppers gently prior to serving.
Enjoy! This recipe has been a very popular party appetizer for me and the best part is it’s keto approved.
Roasted Stuffed Sweet Peppers
Ingredients
- 1 pound sweet peppers
- 1 cup rotisserie chicken shredded
- 8 ounces cream cheese softened
- 4 ounce can green chiles
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare a baking sheet with foil.
- Cut the tops off of peppers and remove the seeds.
- In a mixing bowl, beat cream cheese until fluffy.
- Add in entire can of green chiles, undrained.
- Gently fold in chicken and continue to mix into the cream cheese and chiles mixture.
- Stuff the peppers with chicken mixture.
- Lightly coat peppers in olive oil and place on baking sheet.
- Bake for 35-38 minutes until peppers are roasted.
- Note: that some filling may come out of the peppers during the baking process. Using a spoon, the filling can be pushed back into the peppers gently prior to serving.
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