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Low Carb Chicken Alfredo Stuffed Peppers - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red or yellow are sweetest)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for lighter sauce; see pitfalls)
  • 3 ounces cream cheese, softened and cubed
  • 1 cup freshly grated Parmesan (plus extra for topping)
  • 1/2 cup shredded mozzarella (for topping)
  • 1 tablespoon olive oil
  • 1/4 teaspoon nutmeg (optional but classic in Alfredo)
  • 1/2 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Prep the peppers: Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and place cut-side up in a baking dish. Roast for 12–15 minutes until slightly tender but still holding shape.
  2. Make the Alfredo base: While the peppers roast, melt the butter in a skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant, not browned.
  3. Add cream and cream cheese: Pour in the heavy cream and whisk in the cream cheese until smooth and slightly thickened, 2–3 minutes. Keep the heat gentle to prevent breaking.
  4. Stir in cheese and seasoning: Add Parmesan, nutmeg, Italian seasoning, and a pinch of salt and pepper. Whisk until the sauce is velvety and coats the back of a spoon. If too thick, splash in a little more cream or water.
  5. Fold in chicken: Add the cooked chicken to the sauce and stir to combine. Let it warm through for 1–2 minutes. Taste and adjust seasoning.
  6. Stuff the peppers: Spoon the creamy chicken mixture into each roasted pepper half. Don’t overfill—aim for level and tidy mounds.
  7. Top and bake: Sprinkle with extra Parmesan and the mozzarella. Return the dish to the oven and bake for 10–12 minutes, until the cheese is melted and lightly golden.
  8. Finish and serve: Let the peppers rest for 5 minutes so the filling sets. Garnish with chopped parsley or chives. Serve warm.