“Keto Chicken Paprikash Stuffed Bell Peppers: A Rich and Savory Hungarian Classic”

Allergens

None (excluding potential allergies to chicken, onions, garlic, or paprika)

Ingredients

• 4 large red bell peppers
• 1 lb boneless, skinless chicken thighs
• 2 tbsp ghee or grass
• fed butter (for Keto)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1/2 cup full
• fat sour cream
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
2. In a large skillet, melt the ghee or butter over medium heat. Add onion and garlic, sautéing until softened and fragrant.
3. Stir in paprika and cook for 1 minute to release its aroma.
4. Add chicken thighs to the skillet and brown on all sides.
5. Pour in chicken broth and bring to a simmer. Cook until the chicken is fully cooked, about 12 15 minutes. Remove from heat and let cool slightly.
6. In a blender or food processor, combine sour cream and paprika mixture, blending until smooth. Season with salt and pepper to taste.
7. Stir the sauce into the skillet with the chicken, coating it evenly.
8. Stuff each bell pepper with the chicken mixture and place them in a greased baking dish.
9. Bake for 20 25 minutes or until peppers are tender. Garnish with fresh parsley before serving.

Chef’s Insight

The key to this dish is balancing the flavors of sweet paprika and tangy sour cream, creating an unforgettable taste experience.

Notes

This recipe is perfect for a dinner party or special occasion, as it presents beautifully and has an enticing aroma.