Low-carb meal for a delicious dinner and lunch on-the go.
Eat by design!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Super easy and quick
Fat Free, Gluten free, High Fiber, High protein, Low Calorie, Low carbohydrate, Low Fat, Portion Perfect, Sugar Free
Ingredients
- 1 tbsp butter
- 1 clove garlic, minced
- 1 onion, diced
- 1 tsp Himalayan salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 cup tomatoes, halved
- 1 pound ground chicken
- 3 eggs
- 12 peppers, seeds removed
- 2 carrots, ring - sliced
Nutrition Info
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2 peppers = 250 kkal
Instructions
- Preheat the oven to 180 C. Line a baking sheet with parchment pepper.
- Melt the butter in a skillet over medium heat. Add the garlic, onion, salt black pepper, paprika, chili powder and carrots. Saute for 5-7 minutes.
- Add the tomatoes and saute for another 7 minutes.
- Add the ground chicken and cook until golden brown, about 15 minutes, stirring occasionally.
- Transfer the cooked meat mixture to a medium sized bowl. Slowly mix in the eggs.
- Pour the meat and egg mixture into the green peppers. Place the stuffed peppers in the oven and bake for 50-60 minutes until peppers soften.
- Servings : 4
- Ready in : 70 Minutes
- Course : Lunchbox Menus, Main courses
- Recipe Type : Chiken and paultry
- Ingredient : Bell peppers, Butter, Carrots, Chicken, Chilli, Eggs, Garlic, Green pepper, Ground black pepper, Ground chicken, Himalayan salt, Onion, Pepper, Salt, Sunflower oil, Tomatoes
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