Low-Carb Mediterranean Chicken Stuffed Bell Peppers
Stuffed peppers are traditionally filled with beef and rice, and topped with a tomato-based sauce.
What I like to do is go lower carb, take out the rice, and replace the beef with chicken.
The result is these peppers filled with chicken, olives, and Mediterranean spices. They really pack a flavor punch!
Serves 2
Prep time: 45 minutes
Ground chicken is not as popular as its ground beef counterpart, but it’s just as delicious, and lower in fat.
Paired with olives, salty cheese, and lemon, it’s an easy, flavorful meal that comes together quickly.
You can use any color pepper you want here, so use your favorite, or a combination. As far as olives, green or black work well, and if they are marinated, even better.
Go for high quality olives! Skip the pre-sliced, canned versions. It may take just a few more minutes but they are SO incredibly worth it!
This recipe is easy to double for company, and makes great leftovers.
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 pound ground chicken
10 good quality olives, pitted and chopped
1 teaspoon dried oregano
2 cups chopped spinach
2 bell peppers, any color, halved, seeds and core removed
1/4 cup crumbled feta or raw cheddar
1/2 lemon, thinly sliced
1/2 cup chicken broth or water
Sea salt and fresh ground pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Heat a skillet over medium heat and add the oil. Add the onion and garlic and cook until soft. Add the chicken and cook until no longer pink in the center.
- Add the olives, oregano, and spinach, and continue cooking until spinach is wilted. Season with salt and pepper.
- Put the peppers in a casserole dish, cut side up. Spoon the chicken mixture into the peppers. Sprinkle the cheese over top.
- Add the lemon slices to the dish and pour the broth or water in the bottom.
- Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
- Serve immediately.
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