Keeping with the Keto – Keto Chicken Ricotta Stuffed Peppers!
Sometimes you make something and think to your self…self, this is awesome. That’s just what these stuffed peppers are…awesome!!
Trying to stay with our new eating habits to stay healthy and still have vibrant, flavorful meals can be a challenge. It’s almost like relearning how to cook.
Admittedly no bread or pasta has been a big challenge. Especially for me, who thinks toast is dinner some nights. Eating this way does require some changes to how to have meals at the ready.
Keto Chicken Ricotta Stuffed Peppers may take a bit of prep, but once made, I have a great lunch or dinner ready to go at a moment’s notice. These peppers hold beautifully.
Not doing the traditional with a stuffed pepper….tomato sauce, rice, and the burger was not as hard as I thought.
The stuffing reminds me of something that would go into stuffed shells or manicotti. Creamy ricotta cheese, with Parmesan, spinach, and the addition of ground chicken. Instead of filling pasta, we filled peppers. More veggies. More health benefits.
Even though this recipe does require a bit more prep work, it can all be done ahead of time, and the dish can be popped into the oven when you are ready. You would need to increase the cooking time if you chose to make it ahead.
As I said above, these hold really well. I place the peppers in individual containers, stack them in the frig…..and I have lunch for the week!!
If ground chicken is not your flavor, these can be made with ground beef. Tim and I tried them with ground beef but liked the chicken better.
Whether you are following a low carb eating plan…notice I didn’t say diet……or want a quick, easy and healthy meal for you and your family. Try our Keto Chicken Ricotta Stuffed Peppers.
If you are looking for a pasta stuffed shell recipe, try our Chicken Alfredo Pasta Shells
2 tablespoons avocado oil, divided
1 pound ground chicken
3/4 cups diced onion
1 clove garlic, minced
3 cups chopped baby spinach chopped
Salt & pepper to taste
3 colored peppers halved, seeds removed
1 1/2 cups ricotta cheese
1/3 cup parmesan cheese grated
2 – 10 oz container grape tomatoes
Parmesan cheese grated & fresh flat parsley for garnish
Preheat oven to 425.
Place tomatoes in a 9×13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Toss to coat. Set aside.
Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute ground chicken, onion until ground chicken is cooked through. Add the garlic and spinach and cook until spinach is wilted. Season with salt and pepper to taste.
In a large mixing bowl, combine ricotta and Parmesan. Add the ground chicken-spinach mixture, stirring to combine thoroughly.
Stuff filling into peppers dividing equally.
Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
Bake uncovered for 25-30 minutes or until lightly browned. Garnish with more Parmesan and fresh parsley if desired.
Keywords: ground chicken, spinach, ricotta cheese, peppers, easy, low carb, keto, bake