Stuffed Peppers: Creative, Colorful, Low Carb

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This low carb stuffed peppers recipe comes from The Complete Guide to Fasting, Dr. Jason Fung with Jimmy Moore.

The Complete Guide to Fasting:

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✅Stuffed Peppers: Creative, Colorful, Low Carb
Servings: 4
*Total carbs/serving: 11.7g
*Net carbs/serving: 7.8g

🔔Note: The above carb calculations are based off of 4 large GREEN peppers (each weighing 164g per USDA data). In the video I used different colored peppers for guests (I ate the green), but those peppers increased the total carb count (14.5g total; 10.4g net). Red, yellow and orange peppers are sweeter and have more natural sugars than green peppers. I included the carbs for each color pepper below. The data is from the USDA’s database, except for the orange pepper where I relied on MyFitnessPal (not always the best info).

➡Pepper Carb Counts
Green Pepper: 7.6g total; 4.8g net
Red Pepper: 10g total; 6.6g net
Yellow Pepper: 11.8g total; 10.06g net
Orange Pepper: 12g total; 8g net

1 tbsp. butter, unsalted
1 clove garlic, minced
1 small onion, diced
1 tsp. Himalayan salt or sea salt
½ tsp. freshly ground black pepper
1 tsp. smoked paprika
1 tsp. chili powder
1 C grape tomatoes, halved
1 lbs. ground chicken
3 eggs, beaten
4 large bell peppers (recommend green to keep carb count down)

1. Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper.
2. Prepare the peppers: cut each bell pepper in half horizontally; using a paring knife, carefully remove the seeds, white membrane along the sides. Remove most of the internal stem without leaving a hole at the bottom of the top half. For your pepper to stand properly on the baking sheet use kitchen shears and trim the green stem.
3. Using a large skillet, melt the butter over medium heat; add the garlic, onion and seasonings and mix. Sauté until onion is softened, about 5-7 minutes; stir occasionally.
4. Add tomatoes to the skillet, sautéing for another 5 minutes.
5. Add ground chicken and cook until golden brown, about 15 minutes, stirring occasionally and making sure to break up the meat.
6. Pour meat mixture cool slightly before slowly mixing in the eggs.
7. Divide the meat mixture evenly into each bell pepper half.
8. Place the peppers in the oven and bake until the bell peppers are softened, about 30-45 minutes.

🍎Resources & Links:
Dr. Jason Fung’s Blog:
Dr. Jason Fung’s lectures on obesity & type 2 diabetes: