Keto-Friendly Fajita Stuffed Peppers: A Flavorful Low-Carb Twist

Keto-Friendly Fajita Stuffed Peppers: A Flavorful Low-Carb Twist

As a culinary YouTuber and cookbook author who is passionate about engineering-inspired cooking, I’ve always loved finding ways to marry different flavors and cuisines. One of my favorite challenges is creating keto-friendly recipes that pack a flavor punch while keeping the carbs at bay. Today, I want to share with you my recipe for Keto-Friendly Fajita Stuffed Peppers—a delightful fusion of Italian and Latin flavors with a low-carb twist. So, grab your tech gadgets and let’s get cooking!

Ingredients

• 4 large bell peppers (any color)
• 1 pound of boneless, skinless chicken thighs, cut into strips
• 1 tablespoon of olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup of diced tomatoes
• 2 cloves of garlic, minced
• 2 teaspoons of cumin
• 2 teaspoons of chili powder
• Salt and pepper to taste
• 1 cup of shredded pepper jack cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up, and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced onion and bell peppers. Cook until they start to soften, about 5 minutes.
5. Add the diced tomatoes, minced garlic, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and let the mixture simmer for 5 minutes.
6. Return the cooked chicken to the skillet and stir to combine all the ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Spoon the chicken and fajita vegetable mixture into the prepared bell peppers, dividing it equally among them.
8. Sprinkle the shredded pepper jack cheese over the tops of the stuffed peppers.
9. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
11. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro and enjoy!

Nutritional Information

• Each stuffed pepper half contains approximately 8g net carbs, 14g fat, and 20g protein.

Cooking Tips and Tricks

• If you’re not a fan of chicken, you can easily swap it out for steak, shrimp, or tofu to suit your dietary preferences.
• For an extra kick of heat, try adding a diced jalapeño to the fajita mixture.
• To save time on busy weeknights, you can prep the fajita vegetable mixture and stuff the peppers in advance, then simply pop them in the oven when you’re ready to cook.

Photography Tips

When photographing your Keto-Friendly Fajita Stuffed Peppers, play with different angles to capture the delicious layers of the dish. Natural lighting is always best, but if you need to supplement with artificial light, consider investing in a ring light or softbox for even illumination. Remember to showcase the vibrant colors of the peppers and cheese for an irresistible visual appeal.

Conclusion

I hope you enjoy making and savoring these Keto-Friendly Fajita Stuffed Peppers as much as I do! Feel free to get creative and tailor the recipe to your liking. Don’t forget to share your photos on social media and tag me—I love seeing your culinary creations. If you have any questions or if there’s a specific recipe you’d like to see keto-fied, drop a comment below. Happy cooking!