Baked bell pepper stuffed with chicken, mushrooms, and cheese
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Chicken Stuffed Peppers

This chicken stuffed peppers recipe is an easy low carb meal using shredded chicken and bell peppers. Ready in 30 minutes, this keto recipe is great when you're short on time. It can also be great for meal prep!
Prep Time5 mins
Cook Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Bell Peppers, Cauliflower mac and cheese, Chicken, Cottage Cheese, Gluten-free, Keto, Low Carb, Nut-free, Stuffed Peppers, THM-S
Servings: 6
Calories: 116kcal


  • 3 Bell peppers Medium size
  • 1 cup Mushrooms Finely chopped
  • 2 cups Shredded Chicken
  • ½ cup Cottage Cheese
  • 1 tsp Dried parsley
  • 3 cloves Garlic minced
  • ¼ tsp salt (more to taste)
  • ½ cup Shredded Cheese I used mozzarella


  • Preheat the oven to 375° (190°C).
  • Slice bell peppers length-wise and clean out the seeds and fibers. Place in an oven-safe dish face-up.
  • In a bowl, combine shredded chicken, mushrooms, cottage cheese, parsley, salt, and garlic. Combine thoroughly then spoon it into each bell pepper half.
  • Bake at 375° (190°C) for 20 minutes. Pull the pan out and top each stuffed pepper with shredded cheese. Place back in the oven for 3-5 minutes or until the cheese is nice and bubbly.


Note: My bell peppers were medium-sized. If your bell peppers are extra-large, the filling may not fill each half totally.
You're welcome to use more cheese if you'd like! The nutrition facts reflect the amount of cheese in the recipe. 
Also, if you're feeding hungry teenage boys, you'll want to double the recipe!