These mini-stuffed peppers are great for dinner, just serve with a side salad. And they’re really good leftover, so you can eat them for lunch or even breakfast. For extra creativity, mix up the type of peppers and the seasonings that you use.

133 calories per serving (recipe makes 8)
Protein
29%
Carbs
13%
Fat
58%
Net carbs
3.8g
Fat
8.8g
Saturated Fat
4.2g
Cholesterol
22mg
Sodium
88mg
Carbohydrates
4.4g
Fiber
0.6g
Sugar
1.1g
Sugar Alcohol
0.0g
Protein
10.0g
Vitamin A
6%
Vitamin C
1%
Calcium
45%
Iron
5%
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Chicken Stuffed Mini Peppers Recipe

Prep time15 mins
Cook time30 mins
Total time45 mins

Yields: 8 serving
Net carbs: 3.8 grams

Ingredients

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Instructions

  1. 1
    Heat a pan with the coconut oil on medium heat
  2. 2
    Mince garlic
  3. 3
    Dice the onion
  4. 4
    Add garlic and onion to heated coconut oil
  5. 5
    Dice leftover roasted chicken
  6. 6
    Add chicken to the pan with the garlic and onion
  7. 7
    Add the spice mix
  8. 8
    Stir to combine, heat through
  9. 9
    While heating the chicken, make the cashew cream--9a) Add cashews to a high-speed blender, 9b) Add water, 9c) blend until smooth
  10. 10
    Add cashew cream to chicken
  11. 11
    Mix through and turn heat to low, until youre ready to stuff the peppers
  12. 12
    Chop the top off of the peppers, then cut the peppers in half, length-wise, and remove the seeds and membrane
  13. 13
    Stuff chicken mixture into pepper halves and place them into a baking dish
  14. 14
    Bake at 375 for 20 minutes
  15. 15
    Turn heat down to 350 and bake for 10 more minutes, checking on them to make sure they dont burn
  16. 16
    Serve. Suggested toppings: Mashed avocado, salsa

Additional Photos

Chicken Stuffed Mini Peppers - Step 1

Gather your ingredients.

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Heat a pan with the coconut oil on medium heat, Mince garlicrnDice the onion, Add garlic and onion to heated coconut oil.

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Dice leftover roasted chicken, Add chicken to the pan with the garlic and onion, Add the spice mix.

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Stir to combine, heat through.

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While heating the chicken, make the cashew cream—9a) Add cashews to a high-speed blender, 9b) Add water, 9c) blend until smooth.

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Add cashew cream to chicken. Mix through and turn heat to low, until you’re ready to stuff the peppers.

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Chop the top off of the peppers, then cut the peppers in half, length-wise, and remove the seeds and membrane.

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Stuff chicken mixture into pepper halves and place them into a baking dish.

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Bake at 375 for 20 minutes. Turn heat down to 350 and bake for 10 more minutes, checking on them to make sure they don’t burn.

Chicken Stuffed Mini Peppers - Step 10

Let cool and serve!

Calorie Breakdown

This chicken stuffed mini peppers recipe has an estimated 133 calories per serving, with 8 servings overall.

Stuffed Peppers Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)
2 cup chicken breasts (boneless, skinless) 375 11 0 0 67
4 mini sweet peppers 33 0 7 5 1
0.25 small onions 8 0 2 2 0
0.5 clove garlic 2 0 0 0 0
0.5 cup cashews 392 32 23 21 10
0.5 cup water 0 0 0 0 0
2 tbsp coconut oil 234 27 0 0 0
Spice mix Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)
1 tsp garlic powder 10 0 2 2 1
0.5 tsp cumin powder 5 0 1 0 0
1 tsp crushed red pepper 5 0 1 0 0
1 pinch salt 0 0 0 0 0
Recipe Overall 1,066 70 35 30 80
Per serving 133 9 4 4 10

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