These Greek chicken stuffed peppers are an easy yet delicious meal that is low carb and Paleo too. A healthy meal under 30 minutes and with only 4.2g net carbs per pepper!
You might also like this easy Tuscan chicken recipe!
I’ve been thinking about stuffed peppers lately. I’ve made taco stuffed peppers, antipasto stuffed peppers and now I have added Greek chicken stuffed peppers to my repertoire. We eat a lot of peppers in my house; my husband and I love them. We are already talking about all the different kinds of peppers we are going to grow in our garden this summer.
I like stuffing peppers because they are like mini self contained casseroles in away. The peppers are kind of like a little low carb bowl that you can eat. Anyway this is essentially my Tuscan Chicken dish stuffed into a pepper.
Using cauliflower rice in the stuffing
This is an easy recipe and you can probably get it done in 30 minutes. I added some cauliflower to act as a kind of rice but honestly it’s not necessary. It bulks up the filling and is so good for you, so why not?
Below you can see I have used basically the same ingredients as the Tuscan chicken dish and just added cauliflower rice and a jar of artichoke hearts instead of the artichoke salad.
Note when I originally made this I used Aldi’s artichoke salad. However this time I used their marinated artichoke hearts in a jar because the carbs are lower. This did not alter the taste at all. You can find the jars right next to the artichoke salad in Aldi stores.
Greek Chicken Stuffed Peppers Recipe
I made this dish rather quickly. It took about a half hour to make which is nice. I precooked the peppers in the microwave so that cut down on the oven time. I used already cooked chicken so once the filling was cooked on the stove it was pretty much ready to eat.
So I stuffed the precooked peppers with the cooked stuffing and just baked for 10 minutes. If you can multitask, this can be done in 30 minutes. If you can not, it might be more like 45 minutes. Still that’s not much time to make a good dinner.
Below you can see them coming out of the oven. I thought about adding feta but honestly they didn’t need it. There is so much flavor in that stuffing. It’s full of chicken, spinach, artichoke hearts, sun dried tomatoes, grape tomatoes, olives, garlic and spices.
Yes I could have taken my time to make them look prettier. I’m sure you will do a better job than I did. But they still tasted great. I’m embarrassed to say that my hubby and I ate most of them. My hubby really raved about these peppers and that is why I love cooking sometimes. Making your family happy with food. 🙂 The nutrition for 1 pepper is:
127 cals / 4.5g fat / 6.8g carbs / 2.6g fiber / 13.1g protein = 4.2g net carbs
Greek Chicken Stuffed Peppers
- 1 Tablespoon of olive oil
- 1/2 cup of grape tomatoes. quartered
- 1 teaspoon crushed garlic
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1 cups cooked diced chicken
- 1/2 jar of marinated artichoke hearts** (from Aldi)
- 1 cups cauliflower riced
- 1 cups baby spinach chopped
- 1/4 cup sun dried tomatoes, chopped
- 3 sweet peppers, halved
Preheat the oven to 375 degrees.
Microwave the peppers for 4 minutes.
Meanwhile add olive oil and garlic to a large saute pan.
Saute for 1 minute and then add grape tomatoes, oregano, basil and cook for 1 more minute.
Add your artichokes and sun dried tomatoes and let simmer for a couple minutes.
Add the cooked chicken and cauliflower and continue to simmer for 1 minutes.
Add your spinach and stir until the spinach is wilted. Then take off the stove to cool.
Place your pepper halves in a large baking dish.
When the chicken mixture has cooled stuff each pepper with the mix.You might have a bit leftover depending on how big your peppers are.
Place in the oven and bake for 10 minutes.
Serve as is, over rice or cauliflower rice.
**Note - You want to use half the jar and half the liquid if you can. Originally I had doubled this recipe but it's really too much for most people.