Cheesy Chicken Stuffed Mini Peppers (Keto, Low-Carb & Easy Appetizer!)
These Cheesy Chicken Stuffed Mini Peppers are a vibrant, flavorful, and incredibly easy appetizer or snack perfect for any low-carb or keto lifestyle! Sweet mini bell peppers are loaded with a creamy, cheesy, and subtly spiced chicken filling, then baked until golden and bubbly.
Yields: 24 stuffed pepper halves (approximately 8 servings) Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
- 4 ounces cream cheese, softened at room temperature
- 1 cup shredded cheddar cheese
- 2 tablespoons salsa (choose a low-carb, no-sugar-added variety)
- 1 ½ teaspoons ground cumin
- ¼ teaspoon salt
- 1 cup finely shredded cooked chicken (e.g., rotisserie chicken, leftover baked chicken)
- 12 mini bell peppers, halved lengthwise and seeds/membranes removed
- 1 ½ teaspoons paprika or chili powder (for sprinkling, optional)
Equipment:
- Large baking sheet
- Aluminum foil or parchment paper
- Medium mixing bowl
- Electric mixer or sturdy whisk
- Spoon
Instructions:
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prepare Peppers: Wash the mini bell peppers thoroughly. Slice each pepper in half lengthwise and carefully remove all seeds and white membranes. Arrange the pepper halves, cut-side up, on the prepared baking sheet.
- Make Filling: In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, salsa, ground cumin, and salt. Beat with an electric mixer or whisk until well combined and creamy.
- Stir in Chicken: Add the finely shredded cooked chicken to the cream cheese mixture. Stir with a spoon or spatula until the chicken is evenly incorporated into the cheesy filling.
- Stuff Peppers: Spoon approximately 1 tablespoon of the chicken mixture into each prepared mini pepper half. Place the filled peppers back onto the baking sheet.
- Season & Bake: If desired, lightly sprinkle the tops of the stuffed peppers with paprika or chili powder for extra color and flavor.
- Bake for about 20 minutes, or until the peppers are tender-crisp and the cheese topping is golden brown and bubbly.
- Serve & Enjoy! Carefully remove the stuffed peppers from the oven. Serve warm as an appetizer or a flavorful snack.
Recipe Analysis & Dietary Classification
This Chicken Stuffed Mini Peppers recipe is a fantastic, flavorful, and highly compliant option for your app!
- High Protein: Yes, this recipe is high in protein. Chicken, cream cheese, and cheddar cheese are all excellent protein sources.
- Low-Carb: Yes, this recipe is very low-carb. Mini bell peppers are a non-starchy vegetable, and all other ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Mini Bell Peppers, Cream Cheese, Cheddar Cheese, Cooked Chicken, Cumin, Salt, Paprika/Chili Powder: All are core keto ingredients.
- Salsa: While generally low-carb in small amounts, it’s always good to remind users to choose a brand without added sugars or excessive high-carb ingredients.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
