Keto Chicken Pesto Stuffed Peppers

Ingredients

• 4 medium Bell Peppers (various colors)
• 2 cups Cooked Chicken (shredded)
• 1/2 cup Dairy-Free Pesto
• 2 cups Cauliflower Rice
• 1 tablespoon Olive Oil
• 2 cloves Garlic (minced)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Prepare the bell peppers: Cut the 4 medium bell peppers in half lengthwise. Use a spoon to carefully remove all the seeds and the white membranes from the inside of each pepper half.
3. 3Make the filling: In a large bowl, combine the 2 cups of cooked shredded chicken, the 1/2 cup of dairy-free pesto, and the 2 cups of cauliflower rice. Stir everything together until it is well mixed.
4. 4Cook the filling: Heat the 1 tablespoon of olive oil in a skillet over medium heat. Add the 2 cloves of minced garlic and cook for 1 minute until it is fragrant, stirring constantly. Add the chicken mixture from the bowl to the skillet. Cook for 5 minutes, stirring occasionally, until it is heated through.
5. 5Season the filling: Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper to the skillet with the chicken mixture. Stir to combine.
6. 6Stuff the peppers: Carefully spoon the chicken mixture into each of the prepared bell pepper halves, filling them generously.
7. 7Bake the peppers: Arrange the stuffed bell pepper halves in a baking dish. Bake in the preheated oven for 30-40 minutes. The peppers are ready when they are tender when pierced with a fork and the filling is hot.
8. 8Serve the stuffed peppers warm.

Substitutions

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