Low Carb Chicken Stuffed Peppers
Ingredients
- 3 medium bell peppers
- 1 cup finely chopped mushrooms
- 2 cups shredded chicken
- 1/2 cup cottage cheese
- 1 teaspoon dried parsley
- 3 cloves garlic minced
- 1/4 teaspoon salt more to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the halves face-up in an oven-safe baking dish.
- In a mixing bowl, combine the shredded chicken, mushrooms, cottage cheese, parsley, garlic, and salt. Stir until evenly mixed.
- Spoon the filling into each bell pepper half, distributing it evenly.
- Bake for 20 minutes.
- Remove the dish from the oven and sprinkle shredded cheese over each stuffed pepper.
- Return to the oven for 3 to 5 minutes, until the cheese is melted and lightly bubbly.
- Serve warm.
Notes
If your bell peppers are larger than medium size, you may need extra filling. The nutrition information reflects the amount of cheese listed in the recipe. Additional cheese can be added if desired.
Nutrition
Serving: 1 pepper halfCalories: 144kcalCarbohydrates: 5gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 249mgPotassium: 315mgFiber: 1gSugar: 3gVitamin A: 1970IUVitamin C: 77mgCalcium: 75mgIron: 1mg
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