3/4 lb Chicken Breast
2 TBSP Olive Oil (or Butter for Extra Keto Nutrition)
2 Cups of Organic Low-Sodium Chicken Broth
4 Bell Peppers (either red or yellow)
2 Cups of Cremini or Portobello Mushrooms (based on preference)
2 Cups of Cauliflower Rice
1 TSP Crushed Red Pepper
2 Cloves of Galic, Minced
1 TSP Black Pepper
1/2 TSP Salt
1/2 Cup Shredded Cheese (optional)
To add a Tex-Mex Touch:
8 oz. Tomato Sauce (we use Hunts)
1/2 TBSP Diced Fresh Jalapeños
To add extra Keto Nutrition:
1/2 Cup Pancetta (we buy ours from Trader Joes) or diced Bacon
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Non-Stick Skillet
Shallow Baking Sheet or Non-Stick Baking Dish
Aluminum Foil
NUTRITION:
One serving is 1/2 pepper
Total carbs per serving 6 grams
Fiber 2 grams
Net Carbs per serving 4 grams
1. Put 2 cups of water, 2 cups of Organic Low-Sodium Chicken Broth, and 1/2 TSP of fresh minced garlic in a deep pot and bring to a boil.
2. Then add un-frozen chicken to boiling water and let boil for 30 minutes.
3. After that is finished, put olive oil (or butter) and garlic into a non-stick skillet and let sautee for 2 minutes. Shred your boiled chicken breast while this sautees and also pre-heat your oven at this time to 375 degrees.
4. Place shredded chicken, fully cooked cauliflower rice, the remaining minced garlic, crushed red pepper, and sliced mushrooms into the Skillet and let sautee for 10 minutes on low-medium to enhance flavor.
For the Tex-Mex Touch Option: Also, add the 8 oz. Tomato Sauce and diced Jalapenos during Step 4.
For the extra Keto Nutrition Option: Also, place the un-cooked pancetta or diced bacon into the skillet during Step 4.
5. Divide stuffing between the 4 peppers in your Baking Sheet. Place the tops over each pepper and cover with foil and bake for 35-45 minutes. Uncover and bake for an additional 15-30 minutes, until the peppers are soft and to your preferential texture. (Depends on how soft you want the Bell Peppers to be).
6. Pull out of the oven and let cool for 5 minutes before serving.
CHEESE OPTION:
7. Pull peppers out of the oven and turn oven to Broil. Top with shredded cheese and broil for 2 minutes. Then pull out and let cool for 5 minutes before serving.
Voila, your Neto Keto dinner is ready <3
2. Then add un-frozen chicken to boiling water and let boil for 30 minutes.
3. After that is finished, put olive oil (or butter) and garlic into a non-stick skillet and let sautee for 2 minutes. Shred your boiled chicken breast while this sautees and also pre-heat your oven at this time to 375 degrees.
4. Place shredded chicken, fully cooked cauliflower rice, the remaining minced garlic, crushed red pepper, and sliced mushrooms into the Skillet and let sautee for 10 minutes on low-medium to enhance flavor.
For the Tex-Mex Touch Option: Also, add the 8 oz. Tomato Sauce and diced Jalapenos during Step 4.
For the extra Keto Nutrition Option: Also, place the un-cooked pancetta or diced bacon into the skillet during Step 4.
5. Divide stuffing between the 4 peppers in your Baking Sheet. Place the tops over each pepper and cover with foil and bake for 35-45 minutes. Uncover and bake for an additional 15-30 minutes, until the peppers are soft and to your preferential texture. (Depends on how soft you want the Bell Peppers to be).
6. Pull out of the oven and let cool for 5 minutes before serving.
CHEESE OPTION:
7. Pull peppers out of the oven and turn oven to Broil. Top with shredded cheese and broil for 2 minutes. Then pull out and let cool for 5 minutes before serving.
Voila, your Neto Keto dinner is ready <3
