Keto Chicken Stuffed Peppers
This dish features vibrant bell peppers filled with a savory vegan “chicken” mix, all baked until tender, golden, and outrageously satisfying.
Ingredients
- 4 bell peppers any color, drama optional
- 2 cups vegan chicken soy or jackfruit-based
- 1 cup cauliflower rice
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp paprika
- Salt and pepper to taste
- ½ cup vegan shredded cheese
- 2 tbsp tomato paste
- 1 tbsp nutritional yeast for that savory sass
Instructions
- Preheat oven to 375°F. Give it time to emotionally prepare.
- Slice the tops off the bell peppers and remove seeds like you mean it.
- In a bowl, mix vegan chicken, cauliflower rice, tomato paste, and all the dry spices.
- Add olive oil, nutritional yeast, and half the vegan cheese to the mix.
- Spoon mixture into peppers like you’re stuffing a designer purse.
- Arrange peppers in a baking dish like you’re hosting brunch.
- Sprinkle the rest of the cheese on top because extra is your brand.
- Cover with foil for softer peppers or leave naked for a firmer feel.
- Bake for 30 minutes until bubbling, golden, and your kitchen smells amazing.
- Let cool slightly before serving. Or don’t. We’re not judging.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Vitamin C: 90%
- Vitamin A: 30%
- Iron: 12%
- Folate: 15%
- Calcium: 10%
Additional Notes/Tips to Enhance Flavor
- Add chopped jalapeños if you’re feeling spicy and fearless.
- Swap cauliflower rice for quinoa if you’re feeling wild (but slightly less keto).
- Top with avocado slices for creamy realness.
- Serve with lime wedges and pretend you're on a cooking show.
- Leftovers make an amazing lunch, even if it’s just eaten over the sink in yoga pants.