Stuffed Peppers: Creative, Colorful, Low Carb

Tools and cookbooks essential for a life low in carbohydrates

From: The complete fasting guide, Dr. Jason Fung with Jimmy Moore

Servings: 4
* Total carbohydrates / serving: 11.7g
* Net carbs / serving: 7.8g

Note: Previous carbohydrate calculations are based on 4 large GREEN peppers (each weighing 164 g per USDA). In the video I used peppers of different colors for the guests (I ate the green), but those peppers increased the total carbohydrate count (14.5g in total, 10.4g in the network). Red, yellow and orange peppers are sweeter and have more natural sugars than green peppers. I included the carbohydrates for each color of pepper below. The data comes from the USDA database, with the exception of the orange pepper on which I relied on MyFitnessPal (not always the best information).

Pepper Carb Accounts
Green pepper: 7.6g in total; 4.8g net
Red Pepper: 10g in total; 6.6g net
Yellow pepper: 11.8g in total; 10.06g net
Orange pepper: 12g in total; 8g net

1 tablespoon. unsalted butter
1 clove of garlic, chopped
1 small onion, cut in cubes
1 teaspoon Salt of the Himalayas or sea salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 C of grape tomatoes, cut in half
1 lbs. chopped chicken
3 eggs, beaten
4 large peppers (green is recommended to keep the carbohydrate countdown)

1. Preheat the oven to 350 ° F and line a baking sheet with parchment paper.
2. Prepare the peppers: cut each pepper in half horizontally; With a peeling knife, carefully remove the seeds, white membrane on the sides. Remove most of the internal stem without leaving a hole in the bottom of the upper half. To have your pepper stop properly on the baking sheet, use kitchen scissors and trim the green stem.
3. Using a large skillet, melt butter over medium heat; Add the garlic, onion and seasonings and mix. Sauté until the onion softens, about 5-7 minutes; Stirs occasionally
4. Add the tomatoes to the pan and sauté for another 5 minutes.
5. Add the ground chicken and cook until golden brown, about 15 minutes, stirring occasionally and making sure to break the meat.
6. Pour the mixture of slightly cold meat before slowly mixing in the eggs.
7. Divide the meat mixture evenly in each half of pepper.
8. Place the peppers in the oven and bake until the peppers soften, about 30-45 minutes.

Resources and links:
The complete guide to fasting:
Dr. Jason Fung's blog:
Dr. Jason Fung's lectures on obesity and type 2 diabetes:

Visit my blog:

Video credits to Dot2Trot’s Low Carb Living YouTube channel

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    Stuffed Peppers: Creative, Colorful, Low Carb

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