Diabetic Recipe Shredded Chicken Stuffed Peppers no rice version by What Shall I Cook

Diabetic Recipe – Shredded Chicken Stuffed Peppers no rice version by What Shall I Cook

Ingredients:
3 large bell peppers (red, yellow, or orange), halved and deseeded
2 cups cooked shredded chicken
1 cup sugar-free marinara sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper to taste

Instructions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prep the peppers:
Place halved peppers cut-side up in the dish. Bake for 10 minutes to soften slightly.
Make the filling:
In a bowl, mix shredded chicken, marinara, Italian seasoning, garlic powder, salt, and pepper.
Stuff the peppers:
Spoon the chicken mixture into each pepper half. Top with mozzarella and Parmesan.
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Garnish with parsley or chili flakes and serve warm.

These stuffed peppers are cheesy, savory, and perfect for a low-carb dinner