PREP TIME: 15 minutes
COOK TIME: 30 minutes
YIELD: 8 Servings (1 half pepper = 1 serving)
MACRONUTRIENT RATIO: 1:1
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
In this recipe we used our own recipe for Coconut Mayonnaise. We recommend using a high quality mayonnaise in its place if you do not want to make this additional recipe.
4 large (656 grams) Green Poblano or Bell Peppers
3 cups (420 grams) Shredded Chicken Breast
1/2 cup (110 grams) Mayonnaise - Charlie Foundation Recipe
4 Tablespoons (62 grams) Cream Cheese
5 Tablespoons (68 grams) Olive Oil
1/2 cup (56 grams) Shredded Cheddar Cheese
8 ounces (227 grams) Salsa Verde - Pace
Optional Ingredients: Crumbled pork rinds for a topping, cilantro, pickled or fresh jalapeno's, Tajin Seasoning
1Pre-heat the oven to 425 degrees. Cut the peppers in half lengthwise and remove the seeds. Arrange the pepper halves in a baking dish, cut side up.
2Mix the shredded chicken, mayonnaise, cream cheese, and optional ingredients if using. If your carbohydrate allowance allows, add extra salsa verde to this mixture. Season with salt and pepper.
3Fill the peppers with the chicken mixture.
4Generously drizzle the peppers with the olive oil. Top with the shredded cheese. The optional crumbled pork rind topping is highly recommended!
5Bake the peppers for 20-30 minutes or until they are done to your liking.