Stuffed Bell Peppers

Feel like a real chef with this recipe! It's easy to prep, yet has an impressive presentation. This low carb dish is packed with veggies, deliciously cheesy and simple to assemble.

Here’s what you’ll need:

3-4 large bell peppers (any color)

4-5 chicken thighs (skinless and boneless)

4 cups chopped green cabbage

½ cup shredded mozzarella

1 tsp salt

1 tsp ground pepper

1 tsp dried parsley

1 tablespoon minced garlic

2 tablespoons olive oil

Here’s how its done!

First, preheat the oven to 350 degrees. 

To prep the peppers, carefully chop the tops off and scoop out the seed, so the hollow peppers resemble little bowls (but be sure not to toss the tops). Set aside the pepper bowls. 

From the pepper tops, remove the stems, and julianne the remaining pepper tops - this means slice the pepper tops in thin strips. Julianne the cabbage next. Don’t worry about making it pretty, just make sure the slices are thin enough for easy eating. Then slice chicken thighs into bite size pieces as well. 

Heat oil in a skillet over medium heat. When oil is hot, add chicken and saute until lightly browned- about 5 minutes. Then add cabbage and pepper tops to the skillet and stir. Yes, it will appear to be a mountain of cabbage at first, but it will quickly shrink down!

Stir in salt, pepper, parsley and garlic. Reduce heat to low and continue to stir until cabbage and peppers are softened and chicken is cooked through- about 15 minutes. 

Fill pepper bowls evenly with the chicken veggie mixture and place in a baking pan so they sit upright and the contents doesn’t spill out. Sprinkle the tops of the stuffed peppers with mozzarella cheese and place in the oven to bake. Bake for about 30 minutes. 

Remove from the oven and let cool completely before serving! Everyone gets their own pepper!