Chicken Stuffed Peppers
Keto, Meals, Paleo, Soups & Appetizers

Chicken Stuffed Peppers – Low Carb, Paleo, Keto

Chicken Stuffed Peppers are a great way to use up any leftovers that you might have on hand. While typically peppers are stuffed with rice, beans and meat our humble Chicken Stuffed peppers are a combination of chicken and greens mixed with feta cheese creating a perfect meal for your family.

On our recent trip to Costco we bought these long peppers. You know how alluring these things look on the isle? They were practically begging us to take them home. But seriously for 3 days all they did was sit there in the fridge and take a peek. We had some chicken that needed to be used up and instead of making a salad we thought we will combine a salad in a long pepper.

And if you can do dairy or are fine with occasional cheese go ahead and top some mozzarella before you put these babies in the oven.

Chicken Stuffed Peppers

This is an excellent recipe that is low carb and very very nutritious. Peppers are an excellent source of Vitamin A, C and iron and chicken has a high protein content ticking all the boxes of a healthy and a nutrition heavy meal. It also manages to please your taste buds and pairs very well with red wine.

We have used long peppers for this recipe but you can use any pepper of your choice.

These are one of those recipes where you serve them as appetizers to your guests but have them as meals for your self. Any recipe that calls for assembly of any kind is great to involve children in your cooking. Make them add the stuffing in the pepper, or make them prepare your baking tray – making for great family time before and after which is what makes it so cool.

So lets make these stuffed peppers

Chicken Stuffed Peppers

Stuffed Peppers

Snehal Vaidya
These Italian chicken stuffed long peppers are perfect for appetisers and are so delicious that they usually end up forming the better part of the main course.
Prep Time 45 mins
Cook Time 45 mins
Course Appetizer, Meals
Cuisine American
Servings 2 people


  • 3 Long Peppers or round peppers

Chicken Marination

  • 1 Chicken breasts
  • 2 tbsps Italian Seasoning
  • 2 tbsps Olive Oil
  • 2 tbsps Avocado Oil

Rest of the filling

  • 1 cup Green leaves Use a mix of Spinach, Arugula, lettuce
  • 1/2 cup Cherry Tomatoes chopped into halfs
  • 2 Shallots Finely chopped
  • 1 Zucchini grated
  • 1 Cucumber Finely chopped
  • 4 Asparagus Finely chopped
  • 200 gms Feta Cheese
  • Himalayan Sea Salt as per taste
  • 1/2 tbsp Black Pepper
  • 1/2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder


Chicken Marination

  • Chop the chicken breasts into cube size pieces
  • Take a ziplock bag and dump in the chopped chicken pieces & add the Italian seasoning and olive oil and avocado oil to it
  • Close the zip lock and mix the chicken until it is well incorporated with the seasoning and the oils - Leave it to marinate in the fridge for at least 30 minutes - the more the better
  • After 30 minutes remove the chicken from the fridge and empty the ziplock bag on a heated skillet.. Cook the chicken from both the sides, turn off the gas and allow it to cool
  • Next - Preheat the oven at 400 degrees
  • To a large mixing bowl add chopped shallots, chopped greens, grated zucchini, asparagus, cherry tomatoes and chopped cucumber
  • Once you chop the cherry tomatoes, take a large knife and mash those chopped tomatoes half way through (as you would to mince a piece of garlic) now chop the mashed part into further halves and then add it to the mixing bowl (This is important because we need the sweet juice from the cherry tomatoes to incorporate well with the filling and at the same time we do not want the tomatoes to interfere with our taste)
  • Grate half of the cheese i.e. approx 100 gms into this - Use more if needed
  • By now your chicken must have cooled remove the chicken from the skillet and chop them into further smaller pieces (mini sized ones) before adding them to the mixing bowl. You can also choose to shred them.
  • Add these to the mixing bowl along with the rest of the spices
  • Mix well until fully incorporated
  • Now slice your long peppers by running the knife through the middle of a vertically placed pepper on your hand. For the round peppers all you need to do is remove the top
  • Remove the seeds with the help of a small spoon
  • Using the small spoon add the mixture from the bowl to the peppers stuffing them untill there is room for no more
  • Grate the other half of the feta cheese on the stuffed peppers for the extra pop of colour and taste. Obviously use more if needed
  • Bake them in the oven for 15 minutes
  • Remove and let cool
  • Devour!



  1. Feel free to experiment with the greens and use whatever you have at home (adding asparagus is highly recommended)
  2. Make sure the Italian seasoning you buy is gluten free and organic
  3. Using feta cheese is not paleo but an occasional indulgence is completely harmless