When you think low carb recipes for dinner, I would like you to picture this recipe.
This is the one if you love rotisserie chicken and any excuse to enjoy ricotta. A twist on a stuffed pepper, this low-carb preparation is dying to be on your dinner table. And, soon!
This post may contain affiliate links, which means we may receive a commission if you purchase through our link(s) at no extra cost to you. This information is not intended to be medical education and is not medical advice. It should not be used as a substitute for your or any medical professional. You should always seek counsel from your physician before beginning any new diet or exercise regime. Yes, this means talking with your doctor even if we’re simply outlining a fun twist to a classic stuffed pepper. Also, Nom nom, nom.
This feels like an elevated dinner and it should be saved under your favorite low carb recipes for dinner. You’ll want to make this again, for sure! And that’s because this truly is the easiest recipe.
Low Carb Recipes For Dinner
Quick and Easy Low Carb Dinner Recipes
Everyone has a go-to rotisserie chicken recipe and this one is mine. Picture that juicy chicken with creamy ricotta and vodka sauce. I legit do not know how anyone can hate those words, especially in that order.
If you agree, you’ve got to give this one a go, You’ll have it on your table within an hour. I love a short prep list:
- Shred the chicken
- Mix the chicken with ricotta cheese and vodka sauce
- Cut the peppers
- Stuff the peppers with the chicken mixture and bake with mozzarella cheese on top
Low Carb Recipes for Dinner With Chicken are Popular for a Reason
One of those reasons is the super-easy rotisserie chicken. Of course, we’re going to break down the chicken but you can’t hate on a product that is walk-out ready. This chicken screams weeknight perfection.
Now, if you have the time you could always prepare your own chicken. I bet this recipe would be delicious with pulled chicken, pulled pork, grilled chicken, and definitely tofu and veggies.
We should always play with our food.
First, Let’s Discuss The Costco Chicken
This will be a quick discussion. If I’ve been to a Costco, it was forever ago. But, I’ve definitely never had the famous Costco Rotisserie Chicken.
Tell me, for real, why is it the best? Is it only because of the price tag? Does it taste any good?
Second, How Do You Feel About Skin?
I’ve never been a real fan of it. My family would steal pieces of crispy skin before the bird would even hit the Thanksgiving table. I wasn’t part of this group. I’d be searching for my favorite treat. Those ridiculously pillowy dinner rolls that demanded butter and gravy as a dip. That was my vibe.
I worked at a restaurant that served crispy salmon skin with hummus. People go bananas over pork rinds. I understand it, I just can’t do it. But if you like it, I bet keeping some skin in the mix would be delicious.
Low Carb Chicken Recipes
Generally speaking, you’ll use a little over half of the chicken. Certainly, the amount you’ll need will be based on the size of the peppers. But 2 cups is a good starting point. This will leave you a fair amount to enjoy in a different way I no doubt will use it for a picked jalapeno chicken salad later in the week. I like to add a lot of celery for crunch, too. What’s your move?
Now that you have the amount you’ll use, run your knife through the chicken a few times creating smaller pieces and placing them into a bowl when you’re happy with your knife skills. Mix in 1 cup of ricotta cheese and 1 cup of vodka sauce. Sample this mixture and season as you wish.
Next, cut the peppers. You can cut just the top and stuff the whole pepper, or, do what I did here and cut it in half. Then, scoop your chicken mixture into your peppers.
Finally, top with shredded mozzarella and bake them for 40 minutes.
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Italian Chicken Stuffed Peppers
- 2 Rotisserie Chicken, Shredded
- 1 cup Ricotta Cheese
- 1 cup Vodka Sauce
- Heavy Pinch of Salt
- Pinch of Pepper
- 2 T Italian Seasoning
- 4 each Green Peppers, Divided
- Shredded Mozzarella Measure with your heart
- Preheat the oven to 400 degrees. In a large bowl, mix the chicken, ricotta, and vodka sauce. Next add the salt, pepper, and Italian seasoning. Test the mixture and adjust seasonings as needed.
- Cut the pepper in half and remove any seeds and interior membrane. Remove the stem and stuff each pepper with the chicken mixture
- Arrange each stuffed pepper on a greased sheet pan and top with shredded mozzarella cheese.
- Cover the peppers with foil and bake for 30 - 35 minutes. Remove the foil and bake them for an additional 10 minutes or until the cheese is bubbly.