How to Make Good, Easy, and Inexpensive Chicken Pesto Stuffed Peppers (Diabetic Friendly, Air Fryer or Oven)
- Leigh
- 10 hours ago
- 2 min read
These incredibly tasty stuffed peppers take minutes to put together with inexpensive ground chicken, and they air fry in 20-25 minutes or bake in about half an hour. The peppers are nicely seasoned with pesto--you can use homemade or store-bought--and slightly creamy and mild, thanks to the addition of cottage cheese and a little Parmesan cheese. If you're on a diabetic diet or want to "eat healthy," the peppers are a great option. They are loaded with protein, vitamins, and minerals and low in "bad" carbohydrates. We like the stuffed peppers with a salad, green vegetable, and sometimes a little whole-grain bread on the side. Enjoy!
Chicken Pesto Stuffed Peppers (Diabetic Friendly) -- Serves 4
2 smallish bell peppers (I use red, yellow, and orange), split in half, stem to blossom
end, and seeded
2/3 cup of low-fat cottage cheese
1 large egg
1/4 teaspoon of salt
1/4 cup of pesto
1/4 cup of rolled oats (I use quick, but old fashioned will work)
1 tablespoon of grated Parmesan cheese
1/2 pound of lean ground chicken
1/4-1/3 cup of shredded Italian blend cheese
Spritz an 8-inch baking dish or pan with non-stick cooking spray and arrange the peppers in it in a single layer. In a large bowl mix together well the cottage cheese, egg, salt, pesto, oats, and Parmesan cheese. Crumble in the ground chicken and mix it in well until everything is combined. Divide the mixture evenly among the pepper halves, filling the pepper cavities with the stuffing.
Air Fryer: Air fry the stuffed peppers at 320 degrees for 20-25 minutes or until an instant-read thermometer inserted into the center of a stuffed pepper registers at least 165 degrees. Sprinkle the Italian blend cheese evenly over the peppers and air fry the peppers for a few more minutes or until the cheese melts and browns a bit. Let the peppers cool a little before serving them.
Oven: Preheat the oven to 350 degrees. Bake the stuffed peppers for about 30 minutes or until an instant-read thermometer inserted into the center of a stuffed pepper registers at least 165 degrees. Sprinkle the Italian blend cheese evenly over the peppers and return the peppers to the oven for a few minutes or until the cheese melts and browns a bit. Let the peppers cool a little before serving them.
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