Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Olive oil (divided)
  • 1 teaspoon Kosher salt (divided)
  • 4 Bell peppers (any color)
  • 16 ounces Chicken breast (cut into 1/2 inch pieces)
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup Keto Alfredo sauce
  • 12 ounces Cauliflower rice
  • 4 ounces Parmesan cheese
  • 8 ounces Mozzarella cheese

Instruction

  • Preheat oven to 400 degrees F.
  • Remove the top of the bell pepper and throw away the stem piece. Use a spoon to remove all of the seeds.
  • Drizzle ½ teaspoon olive oil over each pepper and use your fingers to rub the oil over the inside and outside. Lightly sprinkle with salt dividing 1/2 teaspoon between all 4 peppers.
  • Place the peppers on a baking sheet and put them into the oven to cook for 15 minutes.
  • Heat a large skillet over medium high heat and add 1 tablespoon of olive oil to it.
  • Place the cubed chicken breast into the pan and sprinkle with the remaining ½ teaspoon of salt, onion powder, garlic powder, and Italian seasoning. Continue to cook until chicken is cooked through. See note 1.
  • Pour in the keto Alfredo sauce and cauliflower rice and stir until well mixed and the cauliflower rice is tender. Remove from the heat and stir in the Parmesan and 4 ounces of mozzarella cheese.
  • Remove the cooked peppers from the oven and stuff each one with equal amounts of the chicken Alfredo mixture. Top with the remaining mozzarella cheese.
  • Place the stuffed peppers back in the oven to bake for 15 minutes more.
  • Serve immediately.