Recipe
Jalapeno Popper Stuffed Peppers
Bell pepper halves filled with a creamy, spicy mixture of chicken, bacon, cream cheese, and jalapeños deliver all the flavor of jalapeño poppers in a hearty low-carb dinner.
Prep time
10 min
Cook time
35 min
Total time
45 min
Servings
8
Net carbs
4g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
8 servings- 4 green bell peppers
- 8 ounces cream cheese (room temperature)
- 1 ½ cups cooked, shredded chicken
- ⅓ cup diced pickled jalapenos (from a jar)
- ¼ cup mayonnaise
- 4 slices bacon (fried and crumbled)
- ½ cup grated cheddar (divided)
- ¼ cup grated Parmesan
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Preheat the oven to 425F and line or lightly grease the pan you plan to use.
- 1. Heat oven to 350 degrees and pour 2 tablespoons water into a 9x13-inch baking dish.
- 2. Halve each bell pepper lengthwise, remove seeds and membranes, and arrange cut-side up in the prepared dish.
- 3. Combine room-temperature cream cheese, shredded chicken, diced pickled jalapeños, mayonnaise, crumbled bacon, ¼ cup cheddar, and all the Parmesan in a bowl and mix thoroughly.
- 4. Divide the filling evenly among the pepper halves, then top with the remaining ¼ cup cheddar.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 5. Cover the dish tightly with foil and bake 35 minutes, or until peppers reach your preferred tenderness.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
That Low Carb Life · IMPORTED
Rated 4.79/5 from 14 ratings on That Low Carb Life. Method rewritten in-house; see source for the publisher's original.