Low Carb Stuffed Pepper Chicken Parm

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 301.7
  • Total Fat: 17.6 g
  • Cholesterol: 65.1 mg
  • Sodium: 767.3 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 24.0 g

View full nutritional breakdown of Low Carb Stuffed Pepper Chicken Parm calories by ingredient
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Low Carb Stuffed Pepper Chicken Parm Low Carb Stuffed Pepper Chicken Parm
Number of Servings: 8


    12 oz Mozzarella Cheese, part skim milk
    1 cup (8 fl oz) Chicken Broth
    4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
    8 tbsp *Flax Seed Meal (ground flax)
    2 tbsp Crisco Pure Vegetable Oil
    2 cup Spagetti Sauce, Hunts No Added Sugar Italian Style
    15 oz *POULTRY (FRESH) - Chicken Thigh, Boneless, Skinless, raw - Kirkland
    4 tsp Kirkland - Minced California Garlic
    12 tsp Kraft grated parmesean cheese


Preheat oven to 400. Slice and seed peppers. Line in a baking dish, set aside. Cut chicken into bite size pieces and lightly pre-cook in oil with garlic. Combine in a bowl, spagetti sauce, cooked chicken, mozzarella cheese and flax seed. Spoon mixture into pepper halves. Add chicken broth into bottom of baking dish to help steam peppers. Cover with foil and bake for 45 min. Cover with parmesean cheese and continue baking for 15 more minutes.

Serving Size: Makes 8 servings

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