Chicken and cheese stuffed peppers
Pepper halves filled with creamy chicken, topped with cheddar and baked.
Lunch, Dinner · 45 min · serves 8 · 1 pepper half
Draft
Based on Canadian Nutrient File and USDA averages; your brand may differ.
Not checked by both parents yet, so it cannot be logged. You can still read it and cook it.
Not checked by either parent yet.
Foods not checked yet: Cheddar cheese, medium, Chicken breast, cooked (meat only), Cream cheese, full fat, block, Green bell pepper, raw, Mayonnaise, Olive oil, Salsa verde (green salsa).
Not checked by either parent yet.
Foods not checked yet: Cheddar cheese, medium, Chicken breast, cooked (meat only), Cream cheese, full fat, block, Green bell pepper, raw, Mayonnaise, Olive oil, Salsa verde (green salsa).
Carbs per serving
Total carbohydrate6.5 g
−Fibrenot subtracted under this rule (not counted for 1 ingredient with no value in the source)1.7 g
−Sugar alcoholsnot subtracted under this rule; none reported by these sources–
=Net carbs6.5 g
The fibre-subtracted figure isn't shown: line 4 (cream-cheese) has no fibre value in its source.
Counting rule: Interim, total carbsNothing is subtracted until the dietitian tells us what to subtract. Counting total carbs never undercounts.
Green bell pepper, raw656 g“4 large (656 grams) Green Poblano or Bell Peppers”The source allows poblano or bell peppers; mapped to green bell pepper.
Chicken breast, cooked (meat only)420 g“3 cups (420 grams) Shredded Chicken Breast”Mapped to cooked breast meat.
Mayonnaise110 g“1/2 cup (110 grams) Mayonnaise - Charlie Foundation Recipe”The source uses its own homemade mayonnaise recipe; mapped to regular mayonnaise.
Cream cheese, full fat, block62 g“4 Tablespoons (62 grams) Cream Cheese”
Olive oil68 g“5 Tablespoons (68 grams) Olive Oil”
Cheddar cheese, medium56 g“1/2 cup (56 grams) Shredded Cheddar Cheese”
Salsa verde (green salsa)227 g“8 ounces (227 grams) Salsa Verde - Pace”The source names Pace salsa verde; mapped to generic ready-to-serve salsa verde.
- Heat the oven to 425 °F (220 °C). Halve the peppers lengthwise, take out the seeds and set them cut side up in a baking dish.
- Stir together the chicken, mayonnaise and cream cheese (and any optional extras you are counting). Season with salt and pepper.
- Spoon the filling into the pepper halves.
- Drizzle the olive oil over the peppers, then scatter the cheddar on top.
- Bake for 20 to 30 minutes, until the peppers are as soft as you like.
The salsa verde is in the recipe's numbers. Optional toppings (pork rinds, cilantro, jalapeño, Tajín) are not counted.
| Fat | 25.9 g |
| Protein | 19.5 g |
| Energy | 338 kcal |
| Sugars | – |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from The Charlie Foundation for Ketogenic Therapies: Chicken & Cheese Stuffed Peppers. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.