Creamy Thyme & Chicken Stuffed Bell Peppers

Name: Creamy Thyme & Chicken Stuffed Bell Peppers
Total time: 35 min
Yield: 2 people
Ingredients: 2 medium Green Bell Peppers; 0.5 lb Raw Chicken; 1.7 oz Cream Cheese; 1 tbsp Fresh Thyme; 1 cup Cauliflower; 0.5 medium White Onion; 2 cloves Garlic; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper

Low Carb • Keto • Gluten-FreeUnder 60 MinsHigh Protein • BalancedBakingDinner • Lunch

Easy 35 mins 285 kcal 2 servings

MACROS

per serving

Protein

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Low-carb green bell peppers stuffed with a savory, creamy mixture of lean chicken, hidden cauliflower, fresh thyme, and a touch of rich cream cheese.

Welcome to a phenomenal weeknight dinner solution that perfectly aligns with your health goals! These Creamy Thyme & Chicken Stuffed Bell Peppers are an incredible way to enjoy rich, comforting flavors without compromising your diet. When you combine lean protein with fresh vegetables, the results are always spectacular, but the true magic of these Creamy Thyme & Chicken Stuffed Bell Peppers lies in the savory, aromatic filling. By using a modest amount of velvety cream cheese, we create a luscious, melt-in-your-mouth texture that binds the tender diced chicken and finely chopped cauliflower together flawlessly. The fresh thyme is the absolute star of the show here. Its earthy, slightly floral, and peppery notes cut through the richness of the cream cheese, elevating the entire dish into a gourmet experience. Baking the mixture inside a crisp, vibrant green bell pepper not only provides an edible, low-carb vessel but also adds a fantastic sweetness and crunch that perfectly balances the creamy, savory center. If you are looking for a meal that feels indulgent but stays firmly within your healthy lifestyle, these Creamy Thyme & Chicken Stuffed Bell Peppers will quickly become a household favorite. They are naturally gluten-free, keto-friendly, and incredibly high in protein, keeping you full and satisfied for hours. Plus, slipping some hidden cauliflower into the filling is a brilliant way to increase the volume and fiber of the meal while keeping the calories wonderfully low. Prepare to fall in love with your vegetables!

Ingredients

2 medium Green Bell Peppers
250 g Raw Chicken (about 1 large breast, diced)
50 g Cream Cheese (about 3 tbsp)
1 tbsp Fresh Thyme (leaves picked and chopped)
100 g Cauliflower (about 1 cup finely chopped or riced)
0.5 medium White Onion (finely diced)
2 cloves Garlic (minced)
1 tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven to 190°C (375°F). Slice the green bell peppers in half from top to bottom and remove the seeds and membranes.
2
Place the empty green bell pepper halves cut-side up in a baking dish. Bake them empty for 10 minutes to soften slightly.
3
While the peppers bake, heat the olive oil in a skillet over medium heat. Add the diced white onion and minced garlic, sautéing until softened.
4
Add the diced chicken to the skillet and cook until it is no longer pink on the outside, about 5 minutes.
5
Stir in the finely chopped cauliflower, fresh thyme, salt, and black pepper. Cook for another 3-4 minutes until the cauliflower begins to soften.
6
Remove the skillet from the heat. Add the cream cheese and stir continuously until it melts completely and binds the chicken mixture together into a creamy sauce.
7
Spoon the creamy chicken filling generously into the partially baked green bell pepper halves.
8
Return the stuffed peppers to the oven and bake for another 15-20 minutes, until the peppers are tender and the top of the filling is golden and bubbly.
9
Remove from the oven, garnish with an extra pinch of fresh thyme if desired, and serve immediately.

Chef's Tips

•To save time on a busy weeknight, you can dice the chicken and vegetables ahead of time and store them in the fridge.
•If you want an extra golden top, sprinkle a tiny bit of leftover hard cheese like gouda or halloumi over the filling in the last 5 minutes of baking.