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Keto Stuffed Peppers

Updated: Dec 12, 2019

Savory poblano peppers stuffed with a mouthwatering mixture of chicken and cheese. This satisfying recipe is sure to leave you.. well… stuffed!!


Total time: 1 hour

Servings: 2

Macros for one stuffed pepper:

Calories: 665

Fat: 38g

Carbs: 13g

Net Carbs: 10g

Protein: 71g



(Ingredients can be purchased by clicking on the green link)

  • 1 lb chicken

  • 2 strips bacon

  • 2 poblano peppers

  • 2 cups sliced mushrooms

  • 1 medium onion

  • 1 clove garlic

  • 1 tbsp olive oil

  • 1 cup of your favorite cheese

  • salt + pepper to taste


Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information


Let’s Do This!

  1. Preheat oven to 350F.

  2. Finely chop onion and add to your pan with olive oil and garlic.

  3. Dice the uncooked chicken and bacon.

  4. Add the chopped chicken and bacon to your pan, stir occasionally until fully cooked.

  5. Add mushrooms to the pan on low heat. Season to taste with salt and pepper.

  6. Cut a slit in your pepper from the stem to the tip. Remove the membranes and seeds.

  7. Fill peppers with chicken mixture. Top each pepper with cheese.

  8. Cover peppers with foil. Bake for 30 minutes.

  9. Remove foil and bake for another 10 minutes or until cheese is crispy.

  10. Serve peppers with salsa and sour cream.

  11. Enjoy :)


How We Did It!

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