Name: Chicken-Stuffed Peppers with Zucchini
Cook time: 1 h 3 min
Total time: 1 h 3 min
Yield: 1 dish
Ingredients: Bell pepper; Chicken breast (fillet); Courgettes; Hard cheese; Onion; Water; Tomato paste; Olive oil; Table salt; Black pepper

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

690

Servings: 2 (1 serving ≈ 450 gram)

Digestion time: 4 hour

Complete protein: ✔

Halve the bell pepper (400 g) and remove the seeds. Drizzle the halves with olive oil (10 g), season with table salt (to taste) and black pepper (to taste), then pre-bake them at 190°C.

Prepare mince from the chicken breast (200 g). Dice the onion (30 g) and sauté until soft. Add the chicken mince, tomato paste (20 g), and water (30 g); simmer until the chicken is fully cooked. Dice the courgettes (150 g) and fold them into the filling. Fill the pepper halves, top with grated hard cheese (60 g), and bake until the cheese melts.

Published: 25.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Bell pepper	Bell pepper	Ingredient quantity for Bell pepper in g
Include ingredient: Chicken breast (fillet)	Chicken breast (fillet)	Ingredient quantity for Chicken breast (fillet) in g
Include ingredient: Courgettes	Courgettes	Ingredient quantity for Courgettes in g
Include ingredient: Hard cheese	Hard cheese	Ingredient quantity for Hard cheese in g
Include ingredient: Onion	Onion	Ingredient quantity for Onion in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Tomato paste	Tomato paste	Ingredient quantity for Tomato paste in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Table salt	Table salt	to taste
Include ingredient: Black pepper	Black pepper	to taste

	Product release:	900
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

1 3
	Slice	5
	Bake in the oven	15
	Cooking	5
	Cooking	3
	Fry	5
	Braise	15
	Mix	5
	Bake in the oven	10

Proteins	9.3
Digestible proteins	8.6
Fats	3.4
Plaid	1.2
Net carbohydrates	2.9
Fructose	0.3
Calories	86 kcal
Indexes
Glycemic index	21.5
Glycemic load	1.4
Insulin index, II	19.9
Disease inflammatory index, DII	-0.49
Antioxidant, ORAC	587

Weight loss	Detention	Set
9%	6%	5%
972	1350	1620

Nutrient	% of RDA
U	????21
C	678171242123
B6	25251754111
B3	16181432131
A	1114132577
B5	101081651
B2	91192041
B9	8851683
E	7771511
B4 (Choline)	5661131
B1	554931
K2	57711?2

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Phosphorus	16161622115
Selenium	1212112162
Silicon	11111123?7
Lycopene	10101019?2
Iron	842741
Potassium	7981065
Calcium	666665
Zinc	5651011

Nutrient	% of RDA
Cholesterol	13131351?26
Palmitic acid (Saturated)	99914?18

Nutrient	% of RDA
Lysine	294141852010
Tryptophan	27383895154
Threonine	23333368??
Methionine	192525521912
Leucine	15222246145
Valin	14202042?7
Phenylalanine	13181837227
Alanine	11222256??
Tyrosine	912930155
Aspartic acid	67618?6
Histidine	57716?4

Chicken-Stuffed Peppers with Zucchini

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