BBQ Pulled Chicken Stuffed Peppers

with Cucumbers and Ranch Dip
Ready for some low-carb indulgence?
1,059 Reviews
Cals 663 · Prot 48 · Carbs 29 · Fat 45
Low-Carb
Try Hello Chef Now
45 min
BBQ Pulled Chicken Stuffed Peppers with Cucumbers and Ranch Dip
Ready for some low-carb indulgence?
1,059 Reviews
Cals 663 · Prot 48 · Carbs 29 · Fat 45
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Peppers
Red pepper
2 Piece
Olive oil
2 Tbsp
Stuffing
Pulled chicken
300 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Water
50 ML
Barbecue sauce 13*
40 Grams
Grated orange cheddar 4*
60 Grams
Sides
Cucumber
2 Piece
Rocket
20 Grams
Fresh dill
15 Grams
Fresh chives
15 Grams
Sour cream 4*
60 Grams
Mayonnaise 5*9*13*
50 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp

Allergens

*13 Mustard, *4 Milk, *5 Eggs, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake peppers

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise. Remove the seeds and stems. Add the peppers to an ovenproof dish, drizzle with oil and sprinkle with a pinch of salt. Roast in the oven for 15 min.
Start pulled chicken

2 Start pulled chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Fry the pulled chicken for 3 min. Reduce the heat to low. Add the black pepper, chipotle (spicy!), smoked paprika, barbecue sauce and a splash of water. Cook, stirring occasionally, for 3 min.
Mix dip

3 Mix dip

Meanwhile, chop the dill and chives. In a bowl, combine the sour cream, mayonnaise, dill, chives, garlic onion powder with a pinch of salt. Loosen with a splash of water. Mix well and set aside.
Bake

4 Bake

Spoon the pulled chicken into the baked bell pepper halves. Sprinkle with the grated cheddar. Bake in the oven for 10-15 min or until the peppers have softened and the cheese has turned golden.
Serve

5 Serve

Meanwhile, slice the cucumbers into sticks. Serve the stuffed bell peppers with the cucumber sticks, rocket and ranch dipping sauce to the side.
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