Keto Halloween Stuffed Peppers
About This Recipe
Welcome to our special, festive, and mouth-watering recipe for Keto Halloween Stuffed Peppers. This delectable dish packs a powerful punch of flavors with a unique blend of ingredients. Perfectly charred orange bell peppers are filled with a delightful medley of richly seasoned riced cauliflower and tender, perfectly cooked chicken. What truly elevates this dish is the dash of paprika, the subtle warmth of olive oil, and the generous sprinkle of shredded cheddar cheese. As the cheese beautifully melts, it nicely amalgamates the flavor profiles, resulting in an absolutely sensational feast!
What makes Keto Halloween Stuffed Peppers even more enchanting is that despite its high flavors, it aligns perfectly with your keto diet. We understand the struggles of keeping your menu exciting and enjoyable when you're bound by a specific diet regime. These Halloween-themed stuffed peppers are your answer. From personal weekday meals to social gatherings, this dish is your perfect keto-friendly go-to option. Besides, they are a fun and creative way to celebrate the Halloween spirit whilst maintaing your diet. Now that is terrifically interesting, isn't it?!
Don't worry if you're just getting started with keto, or if you need guidance on calculating your macros. We have the solution to your problem right here. Just download our comprehensive 'keto mobile app'. In addition to countless keto-certified recipes like the delicious Keto Halloween Stuffed Peppers, the app offers guidance, inspiration, and tracking features. That means you're just a click away from making your keto journey more delicious, manageable, and exciting. Get ready to delight in the fascinating journey of culinary exploration while sticking to your keto diet. Let the cooking begin!
Ingredients








Directions
Preheat the oven to 375F.
Use a small sharp knife to cut a jack o'lantern face into one side of each pepper.
Boil the peppers for about five minutes, then drain and let cool.
To make the filling, heat the oil in a large skillet and add the riced cauliflower. Sauté for 10 minutes until the cauliflower is starting to soften.
Add paprika, chicken, and cheese. Check for seasoning and add salt and pepper as necessary. Add the parsley.
Spoon the filling into the bell peppers. Place them onto a baking sheet and roast for 15 minutes.
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