I used to eye stuffed peppers at potlucks and think, “Those are cute… too bad they’re carb bombs.”
Then I started messing with cauliflower rice, real fajita seasoning, and good melty cheese — and bam, these chicken stuffed peppers finally passed the keto-but-still-craveable test.
No sad soggy peppers. No bland diet food.
Just juicy chicken, fajita heat, and cheesy goodness — with macros that stay clean.
💡 WHAT SOLVES THE “SAD KETO” PROBLEM
- Roasting the peppers before stuffing = no watery mess.
- Cauliflower rice, not regular rice = keeps the carbs stupid low without giving up the hearty texture.
- Real seasoning, not just salt and prayers = it actually tastes like food you’d want to eat.
🧾 WHAT I USED (AND WHY IT WORKED)
- Chicken breast – Lean protein, holds seasoning like a champ. (You can swap thighs for more fat if you’re aiming higher fat macros.)
- Fajita seasoning (homemade) – Zero sugar. Read your labels if you buy pre-made — hidden starches will mess you up.
- Olive oil – Keto’s bestie for flavor and fat macros.
- Bell peppers – 1 medium pepper = ~4-6g net carbs depending on size. Stay mindful if you’re close to your carb limit.
- Cauliflower rice – Fills it out without filling you out.
- Mexican cheese blend – Melts smooth, adds fat. Could sub Monterey Jack or pepper jack.
- Garlic + onion – Adds depth. I dice my onion small so it doesn’t steal the show (and carbs).
- Fresh cilantro – Brightness and a little fiber boost.
🔁 LOW-CARB SWAPS THAT STILL WORK
| Swap | How It Changes Things | Watch Out For |
|---|---|---|
| Poblano peppers instead of bell | Smokier flavor, slightly less sweet | Smaller = harder to stuff |
| Shredded rotisserie chicken | Faster meal prep | Less control over seasoning |
| Pepper jack cheese | More heat | Slightly more moisture when melted |
| Cilantro lime cauliflower rice | Flavor boost | May need less added lime juice |
⚠️ KETO MISSTEPS I’VE MADE
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Peppers collapsing into mush | Overbaking before filling | Just pre-roast 15–20 mins — no longer |
| Chicken leaking water into peppers | Didn’t drain cooked chicken | Always drain or quickly dry-sauté after cooking |
| Cauliflower rice making it watery | Added it frozen | Thaw + squeeze out moisture first or cook longer |
👩🍳 HOW TO MAKE IT (STEP-BY-STEP)
- Marinate the Chicken: Whisk olive oil, lime juice, fajita seasoning. Toss cubed chicken in it. Chill 20 minutes minimum.
- Prep the Peppers: Slice off tops, clean out seeds, brush inside with olive oil, sprinkle sea salt.
- If your peppers tip over: shave a tiny bit off the bottom.
- Roast the Peppers: 400°F for 15–20 min until edges just start to brown.
- Make the Filling:
- Sauté onions until soft.
- Add garlic, cook until fragrant.
- Cook marinated chicken till done, drain excess liquid.
- Stir in cooked cauliflower rice + cilantro.
- Stuff and Top: Pack filling into roasted peppers, mound cheese on top.
- Bake Again: 400°F for 10–15 min until cheese is melty and golden.
- Serve: Portion 1 pepper = 1 serving — easy macro tracking.
🧠 KETO COOKING TRICKS THAT HELP
- I microwave frozen cauliflower rice for 2 minutes, then squeeze out water with a towel.
- I bake these in a smaller dish so the peppers “hug” each other and stand upright.
- I track net carbs based on my final cooked pepper weight — not raw ingredients alone.
🧊 HOW I STORE AND TRACK IT
- Fridge: Up to 4 days in a tight container.
- Freeze: Bake first, cool fully, flash-freeze, then bag individually.
- Reheat: Oven at 350°F = best texture. Microwave = fine, but a little softer.
- Tracking Tip: If you freeze them, track them before freezing — easier than guessing defrosted weights.
❓ CAN I EAT THIS ON KETO? (YES, HERE’S WHY)
- Net carbs per pepper = ~10–11g (depending on pepper size and brand of cheese).
- No added sugars, no starches, no sneaky carbs hiding in sauces.
- Full-fat cheese + olive oil = fat macros to balance lean chicken.
Nutrition Facts
Per 1 Stuffed Pepper
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Total Fat | 17.5 g |
| – Saturated Fat | 6.2 g |
| – Monounsaturated Fat | 8.9 g |
| – Polyunsaturated Fat | 1.1 g |
| Cholesterol | 82 mg |
| Sodium | 420 mg |
| Potassium | 520 mg |
| Total Carbs | 12.8 g |
| – Dietary Fiber | 4.1 g |
| – Net Carbs | 8.7 g |
| Sugars (Natural, from peppers/onions) | 5.6 g |
| Protein | 24.8 g |
Check out More Recipes:
- Low Carb Keto Stuffed Banana Peppers
- Low Carb Keto Stuffed Mini Peppers
- Low Carb Keto Stuffed Peppers
- Low Carb Keto Stuffed Poblano Peppers
Low Carb Keto Chicken Stuffed Peppers
Description
Juicy fajita-seasoned chicken, cauliflower rice, and melty cheese stuffed into roasted peppers — a low-carb, keto-friendly meal that’s hearty, cheesy, and crave-worthy.
Ingredients
Instructions
- Whisk olive oil, lime juice, fajita seasoning. Marinate chicken 20 min.
- Preheat oven to 400°F (204°C).
- Cut tops off peppers, remove seeds. Brush with olive oil + sea salt.
- Roast peppers 15–20 min until starting to soften.
- Meanwhile, sauté onion in 1 tbsp olive oil till soft, add garlic 1–2 min.
- Cook marinated chicken until done, drain liquid.
- Stir in cooked cauliflower rice + cilantro.
- Stuff peppers with filling. Top with cheese.
- Bake 10–15 min until cheese is melted and golden.
- Serve + track.
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