Keto Chicken and Spinach Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy bell peppers filled with tender chicken, creamy cauliflower rice, and fresh spinach — a low-carb, high-protein meal perfect for fueling workouts or weight loss. This mediterranean-inspired keto (keto, low-carb) ready in about 55 minutes pairs large bell peppers, (6 oz each) chicken breast, (chopped) spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds, and place in a baking dish.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium-high heat. Add diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Step 3: Add chicken breasts to the skillet, season with paprika, salt, and pepper. Cook 6-8 minutes per side until browned and cooked through. Remove chicken, let rest, then shred into bite-sized pieces.
  4. Step 4: In a bowl, combine cauliflower rice, shredded chicken, chopped spinach, eggs, and 1/4 cup grated mozzarella. Mix until well combined.
  5. Step 5: Spoon the chicken-spinach mixture into the bell pepper halves, pressing down to pack tightly. Top each with an additional 1 tbsp grated mozzarella.
  6. Step 6: Drizzle remaining 1 tbsp olive oil over the stuffed peppers. Bake for 25-30 minutes until the cheese is golden and the peppers are tender. Let rest 5 minutes before serving, garnished with avocado slices.

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Frequently asked questions

How long does Keto Chicken and Spinach Stuffed Bell Peppers take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Chicken and Spinach Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.

Can I substitute ingredients in Keto Chicken and Spinach Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Chicken and Spinach Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Chicken and Spinach Stuffed Bell Peppers keto?

Yes — this recipe is tagged keto, low-carb, high-protein, vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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