These keto loaded bell peppers are one of those meals that just works. High protein, proper fats, big flavour, and simple enough for a normal weeknight.
If you like meals that feel filling and satisfying, without the carbs leaving you sleepy and sluggish afterwards, this one’s for you. Creamy, cheesy chicken tucked into tender roasted peppers, proper comfort food that still fits your keto lifestyle.
🍽 Servings: 4
⏱ Prep Time: 20 minutes
⏱ Cook Time: 35–40 minutes
🛒 What You’ll Need
• 4 large bell peppers
• 4 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Usisi Chicken Seasoning
• Optional: ½ teaspoon chilli flakes (for heat)
• 250ml fresh cream
• 1 cup grated cheddar cheese
(¾ cup for the sauce, ¼ cup for topping)
👩🍳 Method
Step 1: Preheat the oven.
Preheat your oven to 180°C.
Step 2: Season the chicken.
Season the chicken breasts with salt, pepper, Usisi chicken seasoning, and chilli flakes if using. Make sure they’re well coated on both sides.
Step 3: Cook the chicken.
Heat the olive oil in a large pan over medium heat.
Fry the chicken for about 6–7 minutes per side until golden and cooked through.
Remove from the pan and set aside to rest.
Step 4: Prep the peppers.
While the chicken cooks, cut a neat circle around the top of each bell pepper.
Remove the tops and scoop out all the seeds.
Place the peppers upright in an ovenproof dish so they don’t tip over.
Step 5: Dice the chicken.
Once rested, dice the cooked chicken into small bite sized pieces.
Step 6: Make the creamy sauce.
In the same pan used for the chicken, pour in the cream.
Bring to a gentle simmer and cook for 7–10 minutes until slightly reduced and thickened.
Taste and adjust seasoning if needed.
Step 7: Add cheese and chicken.
Stir in ¾ cup of the grated cheddar until melted and smooth.
Add the diced chicken back into the pan and stir until fully coated in the creamy sauce.
Step 8: Fill the peppers.
Spoon the chicken mixture evenly into the prepared bell peppers.
Top each pepper with the remaining grated cheddar.
Step 9: Bake.
Bake for 15–20 minutes until the peppers are tender and the tops are golden and bubbly.
Serve hot and enjoy every bite.
💡 Tips from the Keto Kitchen
• Swap cheddar for mozzarella or gouda if you prefer a milder cheese or parmesan for extra flavour.
• Add mushrooms or spinach to the sauce for extra veggies.
• These reheat beautifully and make great leftovers for lunch the next day.
🧮 Macros (approx. per serving)
Calories: ±480 kcal
Protein: ±38 g
Fat: ±34 g
Net Carbs: ±7 g
🥘 Why You’ll Love This Recipe
• High protein and very filling
• Low carb and keto friendly
• Comfort food without the carb crash
• Easy enough for a weeknight meal
• Family friendly and meal prep approved
💬 Have you made this recipe?
If you liked this one, I just want you to know I really do appreciate every like, comment, save, and share. It helps more than you realise and it truly means a lot to me. Thank you for being here.
👉 Looking for more easy keto dinners?
Try my Ham & Zucchini Crustless Quiche next, simple, budget friendly, and perfect any time of day.
