Bell peppers are such a flexible fruit! I love making stuffed peppers and also anything that has a kick to it. If you resemble me, this will certainly be a weeknight supper hit for you!
These stuffed peppers are creamy with shredded cheddar cheese, mayonnaise, and your preferred low-carb hot sauce (I constantly use Frank's). This is all finished off with poignant yet sharp blue cheese falls apart!
Check out the complete recipe with full nourishment failure and also detailed pictures over at:
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Ingredients:
1 medium yellow bell pepper
2 tool red bell pepper
Salt as well as pepper to taste
16 ounce boneless, skinless poultry bust, prepared + shredded
2 cup cheddar cheese, shredded + divided
3 tablespoon mayo
1/2 cup hot sauce
3 tablespoon blue cheese
15 ounce romaine lettuce
Nourishment Recap: This makes an overall of 6 servings of Keto Buffalo Hen Stuffed Peppers. Each serving appears to be 383 calories, 23.1 g fat, 5.1 g web carbs, as well as 35.2 g protein.
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This is really easyest method ever
Love this unique spin on a classic dish. 👌
Can’t wait to try this one out. 😊
Love this recipe..will try soon…
Looks, really, good RuledMe, Thank you again…
I think it is healthier with a fresh chopped Tomato instead of the hot sauce and the mayonnaise. But Thank you for the the recipe ❣️
These look so good. When I make stuffed peppers I like to use the mini peppers as I feel like they’re easier to manage and eat.
Thank you – I hope you enjoy them when you do!
Let me know how it goes if/when you do! 😁
This is for a ketogenic diet, so you do need the added fats. If you just used tomato alone, it would not really be a keto recipe and just a low-carb one. Mayo is usually just oil + egg, so it’s not exactly unhealthy either if you are buying a decent brand (like avocado oil mayo).
@RuledMe You are absolutely right about the fats. I am on Keto for the last seven years . The cheese has fat and I would also but some olive oil because I am from a Mediterranean country. Please don’t take it personal, it is a wonderful recipe and I thank you again ‼️🙋♀️
Visually the finished appetizer didn’t look appealing. A green garnish should have been added. A plate should have been used for presentation.
I guess you didn’t watch it long enough to see 01:55 where it’s actually plated. You’re welcome to present it however you want though 👍
I did watch to the end. I usually enjoy your videos. This app needed a better neater presentation. Parsley and two stuffed peppers. No torn lettuce. Sorry I wasn’t crystal clear.
@Crystal Goddess I personally think it’s fine and has enough contrasting color elements with the pepper, buffalo, cheddar, and blue cheese; then the green stem. At the end of the day, if you don’t want to make it, you don’t have to.
I am going to try this with pulled pork.
It depends on the hot sauce.
BBQ Pork stuffed peppers sounds awesome to be honest. Hope it goes well!
Any subs for the mayo? I’m not a big fan of mayo overall but I want to try this recipe
Something like ranch or blue cheese dressing would work, otherwise you can just use oil but it will be a bit more greasy.
When I first moved to Europe/France, one personal goal was to never be stuck to the American cheese of cheddar ever again. I live in France, a country with 1600 official cheeses (with another 1500 pasteurized cheeses) each one bursting with a symphony of incredible flavour on the tongue and palette. Each cheese with the capacity to bring magic to any dish… but there you are stuck in “cheddar hell” forever. Come on, go to your Trader Joes, take a chance, experiment and surprise yourselves with what the “cheese gods of flavour” have in store for you.
Cheddar originates from Europe (England, specifically). There are many types of cheddar out there. The ‘American’ cheese you’re referring to is a processed dairy product and not actually cheese, which is much different than cheddar cheese itself.
I use easy-to-get cheeses for recipes because having a bunch of specialty, expensive cheeses will turn people off to trying the recipes. You’re always welcome to sub in whatever cheese you want. Generally it will turn out fine as long as you use a cheese in the same category (in this case, a hard/aged cheese).
We use many, many different types of cheese in our recipes, but generally we will stick with easy-to-find cheeses since our recipes are modeled for the average person. Obviously, for a civilized cheese sophisticate such as yourself, you should find anything *but* cheddar to use here.
Very yummy