Description
Tender bell peppers filled with creamy seasoned chicken, vegetables, and melted cheese, baked until golden and bubbling. A hearty low-carb dinner packed with comfort and flavor.
Ingredients
4 large bell peppers, halved
2 tablespoons olive oil
2 cups cooked shredded chicken breast
1 cup cauliflower rice
4 ounces cream cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella, divided
½ cup grated Parmesan
1 small onion, diced
3 garlic cloves, minced
2 cups chopped spinach
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional
2 tablespoons parsley
Instructions
Preheat oven to 375°F.
Halve peppers and remove seeds. Brush with oil and bake 12 minutes.
Sauté onion, garlic and cauliflower rice. Add spinach until wilted.
Stir in chicken, cream cheese, cheddar, half the mozzarella, Parmesan and seasonings.
Fill pepper halves with mixture.
Top with remaining mozzarella.
Cover and bake 20 minutes.
Uncover and bake 10–15 minutes until bubbly and golden.
Garnish with parsley and serve warm.
Notes
Rotisserie chicken works well.
Pre-baking peppers improves texture.
Add extra spinach or mushrooms for variation.
Great for meal prep and freezer-friendly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes