All the classic flavors of spinach artichoke dip baked in colorful bell peppers and topped with melted cheese makes these Spinach Artichoke Stuffed Peppers your new favorite dinner!

Jump to:

• ❤️ Why You'll Love This Keto Stuffed Peppers Recipe
• 🛒 Ingredients for Spinach Artichoke Stuffed Peppers
• 🔪 How to Make Low Carb Stuffed Peppers
• ☑️ Storage Instructions
• 💡 Tips for Making Stuffed Peppers
• 🔄 Substitutions and Additions
• Should I boil peppers before stuffing them?
• Can you eat bell peppers on a Keto diet?
• How do you eat stuffed bell peppers?
• How to prepare bell peppers
• 🍽️ More Keto Stuffed Peppers

❤️ Why You'll Love This Keto Stuffed Peppers Recipe

• Classic flavors of spinach artichoke dip
• Fresh tender baby spinach and chopped artichoke hearts
• Creamy delicious filling with chicken
• Stuffed and baked in colorful mix of bell peppers
• Topped with gooey mozzarella cheese
• Family friendly 

I take all the classic flavors of that popular dip that everyone loves, baby spinach, chicken, cream cheese and of course artichokes and stuff them into beautifully colorful bell peppers.  They are topped with mozzarella cheese and baked to perfection.  This is one easy Keto dinner great for meal prepping!

If you’ve spent any time on this site, then you probably know that I am a huge fan of all things spinach artichoke.  Seriously, it’s one of my favorite combination of flavors and this Spinach Artichoke Chicken Casserole is my #1 most popular recipe of all time, so you see, I’m not the only one!

If you are in the same spinach artichoke boat with me, be sure to check out these Spinach Artichoke Stuffed Mushrooms, Spinach Artichoke Stuffed Salmon, Spinach Artichoke Chicken Soup or my classic Spinach Artichoke Dip!

🛒 Ingredients for Spinach Artichoke Stuffed Peppers

• Bell peppers
• Mozzarella cheese
• Chicken
• Baby spinach
• Cream cheese
• Artichoke hearts
• Parmesan cheese
• Sour cream
• Mayonnaise
• Garlic
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 9 X 13 Casserole baking dish
• Mixing bowl
• Whisk
• Cutting board
• Sharp knife

🔪 How to Make Low Carb Stuffed Peppers

Preheat oven to 375°F.

Slice your peppers in half, lengthwise and remove the seeds and ribs.  Place them facing up in a 9 x 13 casserole baking dish that’s been sprayed with nonstick spray.

In a large mixing bowl, cream cheese, mayonnaise, garlic, salt and pepper and mix to combine.

Add in the shredded chicken, spinach and parmesan cheese, then mix until well combined.

Spoon the mixture into each of the 6 bell pepper halves.

Bake for 30 minutes or until the peppers are almost tender.  

Remove from the oven and add the shredded mozzarella cheese over the tops, increase the temperature to 425°F and bake for another 8-10 minutes. 

The cheese should be golden and the peppers tender and cooked through.

Allow to cool slightly before serving.

☑️ Storage Instructions

Store leftovers in an airtight container for a few days in the fridge or freeze.

💡 Tips for Making Stuffed Peppers

• When you go to cut your peppers, stand them upright and slice through the center of the stem downward.  Try to position your pepper where you will get two sides that end up being the bottoms one they are stuffed, that will sit level.  If you have one side that won’t quite sit level, you can carefully slice off a small amount of the pepper on the higher side to help.  A small amount of crumbled aluminum foil will also help prop up a side that sits lower.  This will ensure that the filling doesn’t ooze out once the peppers bake.
• You might be tempted to add some liquid in the casserole dish, but they will not need it and will become soggy if you add any.
• You also might be tempted to cover the casserole with foil before baking and again, that is not needed.  The filing doesn’t need much cooking and the bell pepper become tender without a problem.
• Make sure the chicken is finely shredded and chopped.  It will be much easier to enjoy without having giant pieces of chicken to contend with.
• If you want to make these peppers ahead of time, you can follow all the steps until the baking part. You can place them stuffed, in your casserole baking dish, cover with plastic wrap until you are ready to bake them. They’ll keep in the fridge just fine for a day or two. This is a great time-saver for busy weeknights!

🔄 Substitutions and Additions

• Chicken: If you don’t have cooked chicken on hand and want a shortcut, you can use rotisserie chicken.  Just be sure to chop it up small enough.
• Cheese: If you don’t have mozzarella cheese, you can use any cheese that melts well, provolone or Monterey Jack would both work great.
• Mushrooms: If you’re a big mushroom fan, you can add in some sautéed mushrooms, just make sure they are chopped first.
• Vegetarian option: If you’re a Vegetarian, you can certainly just omit the chicken and instead add in those mushrooms I mentioned above.
• Spinach: If you don’t have fresh baby spinach, you can substitute with frozen and thawed spinach.  Be sure to squeeze all the water out first, otherwise your filling will become soupy.
• Onions: Sautéed onions or shallots would also be a nice flavorful addition.

Should I boil peppers before stuffing them?

Since the filing does need some time to bake, there is no need to boil your peppers before stuffing them in this recipe.

Can you eat bell peppers on a Keto diet?

Absolutely! One bell pepper has about 4 net carbs, making them ideal for a Keto diet.  I’ve used them in so many recipes for this reason, plus they are healthy and so delicious! 

Some of these recipes include Chicken Fajita Casserole, Crockpot Sausage and Peppers, Sausage and Peppers Frittata, Mexican Coleslaw and Air Fryer Chicken Bites with Veggies, just to name a few.

How do you eat stuffed bell peppers?

I just dig in with a fork and knife, but when I reheat leftovers, I cut the pepper into bite size pieces while it’s still cold, then heat them up.  It makes my life so much easier, you should try it!

How to prepare bell peppers

For this recipe, since we are stuffing both halves of the peppers, I start by slicing each pepper from top to bottom, right down the middle.  I also choose to leave the stems in, though they are not something you want to eat. 

But I find the filling stays in better and they also look more presentable.  This is a personal preference though, so you can leave them on or cut them out.

🍽️ More Keto Stuffed Peppers

• Philly Cheesecake Stuffed Peppers
• Chorizo Stuffed Mini Peppers
• Pizza Stuffed Peppers
• Stuffed Poblano Peppers
• Stuffed Pepper Soup