Halloween Pesto Pasta Stuffed Peppers Low Carb Recipes
HALLOWEEN STUFFED PEPPERS (LOW CARB)
These low carb Halloween peppers are stuffed with cauliflower rice, chicken, and cheese!
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- 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.
Nutrition Facts : Calories 356 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 25 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 stuffed pepper, Sodium 263 milligrams sodium, Sugar 7 grams sugar
HALLOWEEN PESTO PASTA STUFFED PEPPERS (LOW-CARB RECIPE!)
Looking for a fun and festive low-carb Halloween recipe? Look no further than these spooky stuffed peppers! This recipe is healthy and easy to make.
Provided by Nutrisystem
Categories Lunch/Dinner
Yield 4
Number Of Ingredients 3
Steps:
- Cut the tops of the bell peppers off and remove the seeds. Carve a face on the exterior of each pepper.
- Toss spiralized zucchini pasta in pesto sauce.
- Optional: If you want to cook the zoodles, add them to a skillet and sauté over medium heat until warm.
- Stuff zucchini pasta into the bell peppers.
Nutrition Facts : Calories 84 calories
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