SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS
These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free appetizer or meal.
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
- In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
- Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
- Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
- Fold in the artichokes but don't over-mix them or they will fall apart.
- Add the fresh spinach and shredded chicken and fold together until just combined.
- Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
- Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
- Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
- Garnish with chopped parsley and enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 stuffed pepper, Sodium 324 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN SPINACH & ARTICHOKE STUFFED PEPPERS (KETO)
https://www.delish.com/cooking/recipe-ideas/recipes/a55792/spinach-artichoke-stuffed-peppers-recipe/
Categories Poultry Low Carb Low Carb Poultry Dinner Poultry Dinner
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
- In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
- Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
- Garnish with parsley and serve.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
KETO BAKED SPINACH-ARTICHOKE CHICKEN BREASTS
Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
- Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
- Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 11.4 g, Cholesterol 103.7 mg, Fat 40.3 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.5 g, Sodium 1028.5 mg, Sugar 1.4 g
SPINACH ARTICHOKE STUFFED CHICKEN (LOW CARB + KETO)
This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It's super juicy and mega flavorful--Even better, it all cooks in one pan and for easy cleanup!
Provided by Annie
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F
- In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
- Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
- Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
- Lightly sprinkle the seasoning mixture on each side.
- Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.
Nutrition Facts : Calories 221 calories, Carbohydrate 3.6 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 10.6 grams fat, Fiber 1.2 grams fiber, Protein 27.4 grams protein, ServingSize 1 stuffed chicken breast, Sodium 267 milligrams sodium, Sugar 1 grams sugar
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