Whether you are looking for a delicious appetizer, a snack, or a meal that is tasty filling and offers a very low carb option these Bacon & Chicken Stuffed Mini Peppers are a winner!
Warm and flavorful they satisfy better than store bought snacks and are healthier for you. You can also make up a bunch in advance and freeze them to bake later on as needed for meals or snacks. They are gluten free, low carb, and keto friendly so they will accommodate a variety of dietary needs.
Bacon & Chicken Stuffed Mini Peppers
- mini sweet peppers
- 1/2 lb. boneless skinless chicken breast
- 2 T. bacon pieces
- 4 oz. cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 tsp. garlic powder
- 1 tsp. ground mustard
- 1/2 tsp. black pepper
Saute chicken in butter until cooked through, I prefer using chicken tender strips for this recipe as it cooks quicker and shreds up easier than large chicken breasts.
Immediately toss in your stand mixer while hot and process on high until well shredded, even though a stand mixer is the easiest way you can also do it with a hand mixer if needed.
Preheat oven to 350°.
Add cream cheese, shredded cheddar cheese, garlic powder, mustard, and black pepper and combine on low speed.
Slice peppers in half, remove seeds and ribbing.
Fill with a generous scoop of chicken and cheese mixture.
Bake for 20 minutes or until top is brown and bubbling.
Top with a sprinkle of cheese or bacon before serving to pretty them up a little.
If you’re looking for a low carb keto friendly dinner than these Bacon & Chicken Stuffed Mini Peppers are for you! Bite size morsels filled with a flavorful punch.
You might also enjoy this Crockpot BBQ Chicken Wing Dip.