BBQ Pulled Chicken Stuffed Peppers

with Cucumbers and Ranch Dip

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low-carb
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low-carb
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Instructions

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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.

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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.

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3 Mix dip

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

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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.

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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.

Tips for fussy eaters

Keep their pulled chicken mild, and serve as a sandwich filling or over cooked rice.

Pro tip

Prepare ahead until step 5. Pop in the oven, just in time for dinner!

Ready for some low-carb indulgence?

Cooking Time: 45 min

Cals 774 · Prot 38 · Carbs 61 · Fat 43

Ingredients

Number of people

Peppers

Red pepper 2 Pieces
Olive oil 2 Tbsp

Stuffing

Pulled chicken 350 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 40 Grams
Grated orange cheddar 60 Grams

Sides

Cucumber 2 Pieces
Rocket 20 Grams
Fresh dill 15 Grams
Fresh chives 15 Grams
Sour cream 60 Grams
Mayonnaise 50 Grams
Garlic onion powder 4 Grams
Salt 0.5 Tsp

Ready for some low-carb indulgence?

Cooking Time: 45 min

Cals 774 · Prot 38 · Carbs 61 · Fat 43

Instructions

photo

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.

photo

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.

photo

3 Mix dip

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

photo

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.

photo

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.

Tips for fussy eaters

Keep their pulled chicken mild, and serve as a sandwich filling or over cooked rice.

Pro tip

Prepare ahead until step 5. Pop in the oven, just in time for dinner!

Ingredients

Number of people

Peppers

Red pepper 2 Pieces
Olive oil 2 Tbsp

Stuffing

Pulled chicken 350 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 40 Grams
Grated orange cheddar 60 Grams

Sides

Cucumber 2 Pieces
Rocket 20 Grams
Fresh dill 15 Grams
Fresh chives 15 Grams
Sour cream 60 Grams
Mayonnaise 50 Grams
Garlic onion powder 4 Grams
Salt 0.5 Tsp
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