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Keto Chicken Alfredo Stuffed Peppers - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 1/4 cups heavy cream
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3/4 cup freshly grated Parmesan cheese (plus extra for topping)
  • 1/2 cup shredded mozzarella (for stretch and melt)
  • 2 tablespoons cream cheese (helps thicken and adds tang)
  • 1 tablespoon olive oil (for prepping the peppers)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
  • Kosher salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet or a 9x13-inch baking dish with parchment for easy cleanup.
  2. Prep the peppers: Slice each pepper in half lengthwise and remove seeds and membranes. Brush the insides with olive oil and season with salt and pepper. Place cut-side up on the baking sheet.
  3. Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This prevents crunchy peppers later.
  4. Make the Alfredo base: In a skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
  5. Thicken the sauce: Stir in Parmesan and cream cheese. Whisk until smooth and slightly thick, 3–4 minutes. Season with onion powder, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
  6. Add chicken and mozzarella: Fold in the cooked chicken and half of the mozzarella. The mixture should be thick and creamy. If too thick, add a splash of cream; if too thin, simmer 1–2 more minutes.
  7. Fill the peppers: Spoon the chicken Alfredo mixture into the par-baked pepper halves. Don’t overfill; divide evenly.
  8. Top and bake: Sprinkle with remaining mozzarella and a bit of extra Parmesan. Bake 12–15 minutes until the cheese melts and starts to brown at the edges.
  9. Finish and serve: Let rest 5 minutes. Garnish with chopped parsley. Taste and add a final pinch of salt and pepper if needed.