Chicken and cheese stuffed peppersScreen stays on
Weigh · step 1 of 6
Servings
Weigh
Green bell pepper, raw
656 g
Put the bowl on the scale and press tare before each one.
Weigh
Chicken breast, cooked (meat only)
420 g
Weigh
Mayonnaise
110 g
Weigh
Cream cheese, full fat, block
62 g
Weigh
Olive oil
68 g
Weigh
Cheddar cheese, medium
56 g
Weigh
Salsa verde (green salsa)
227 g
Grams change with the number of servings; the carbs in each serving stay the same.
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.