While Alfredo sauce originated in Rome in the early 20th century, it gained fame in the U.S. where cream and cheese were added to the original butter-parmesan combo. This dish reimagines the Italian-American favorite in a low-carb form by using sweet bell peppers as a vessel instead of pasta. The result is a decadent yet keto-friendly meal with roots in both Roman trattorias and American innovation. It’s a comforting fusion of creamy Alfredo indulgence and wholesome, veggie-forward presentation.
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Ingredients:
- 2 large bell peppers, halved and deseeded
- 1 ½ cups cooked shredded chicken
- ½ cup heavy cream
- 1 tbsp butter
- 1 garlic clove, minced
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt & pepper to taste
- 1 tbsp chopped parsley (optional)
Instructions:
- Preheat oven to 375°F (190°C). Place bell pepper halves in a baking dish.
- In a skillet, melt butter and sauté garlic. Add cream and bring to a simmer.
- Stir in Parmesan, salt, and pepper. Add chicken and mix until coated.
- Fill each bell pepper half with the mixture. Top with mozzarella.
- Bake for 20–25 minutes. Garnish with parsley before serving.
Flavor & Texture:Rich, cheesy, and garlicky with a soft, roasted pepper shell holding the creamy chicken.
Customization Tips:
- Use chopped broccoli or spinach in the filling.
- Swap chicken for shrimp for variety.
Nutrition (per serving):Calories: 390 | Fat: 27g | Carbs: 6g | Fiber: 2g | Sugars: 3g | Protein: 28g | Sodium: 280mg
