Stuffed peppers with chicken, cauliflower rice, black beans, diced tomatoes, lime and taco seasonings! This recipe is healthy and easy, it's even gluten free. The perfect weeknight meal for your family, ready in just one hour!
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Stuffed peppers also reheat really well, simply microwave 60-90 seconds for a super tasty make ahead lunch.
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How To Make Mexican Stuffed Peppers
Keep scrolling down to find detailed instructions for this recipe. I'll start here with an quick overview!
- Preheat oven to 400°F.
- In a large pan, sauté diced onion in a tablespoon of olive oil for about 5 minutes. Add riced cauliflower, shredded chicken, tomatoes, black beans, and taco seasonings. Mix it all up and cook on the stovetop for 5-10 minutes.
- Cut peppers in half lengthwise, removes stems/seeds and line in a 9x13 inch baking dish.
- Scoop filling into peppers and sprinkle with cheese.
- Add ⅔ cup of water to the bottom of the baking dish and cover with aluminum foil. Bake for 40 minutes covered, then remove foil and bake 10 minutes longer. (*Tip: increase covered baking time for softer peppers, reduce if you prefer them crunchier).
- Cool and serve with desired toppings.
What To Serve With Mexican Stuffed Peppers
- Homemade guacamole
- Sour cream or Baja sauce
- Healthier queso dip
- Tortilla chips (regular or low-carb)
- Warm tortillas (regular or low-carb)
- Refried black beans
How Can I Reduce Carbs?
For a lower-carb stuffed pepper, you can halve your black beans or cut them entirely and perhaps substitute some additional cauliflower rice. Black beans are delicious, but your stuffed peppers will still taste amazing without them!
Handy Tips
- Ideas for leftover filling: There's a good chance you will have leftover filling after stuffing your peppers. Since bell peppers vary so much in size, this recipe yields plenty of filling. It's better to have too much rather than coming up short. Luckily this filling is super tasty on it's own or wrapped up in a warm low-carb tortilla. It's also delicious when mixed into a salad or topped with a little homemade guacamole! Bottom line is, it's worth saving and makes another quick, tasty meal.
- Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy!
More Easy, Healthy Mexican Recipes
- Classic Skinny Margaritas | Just 5 Ingredients!
- Stupendous Shredded Beef Tostadas
- Blackened Mahi Mahi Fish Tacos
- Taco Salad Bowls With Shredded Chicken
- Easy Homemade Guacamole
- Chicken Tinga Enchiladas
- Low Carb Taco Casserole
- Chicken Enchiladas With White Sauce
- Homemade Taco Seasoning Mix
Mexican Stuffed Peppers With Chicken
Bell peppers stuffed with a filling made of onion, shredded chicken, black beans, cauliflower rice, diced tomatoes, lime and taco seasonings. Top with cheese and bake!
Servings: 8
Calories: 230kcal
Equipment
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 4 large bell peppers *any color
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion *diced
- 1 cup cauliflower rice *see note below
- 4 cups pre-shredded chicken *see note below
- 1 can diced tomatoes *with juices
- 1 can black beans *drained & rinsed *see note below
- ¼ cup gluten free taco seasoning *see note below
- 1 small lime
- 1 cup shredded cheese, Mexican blend
Optional Toppings:
- Chives, sour cream, avocado, guacamole, additional lime juice, salsa, chopped cilantro
Recipe notes:
Cauliflower rice: If you're not concerned about carbs, you can use white or brown instant rice in lieu of cauliflower rice! No need to pre-cook, just add to the mixture and the moisture from the other ingredients will cook the instant rice. Or you can use regular, cooked white or brown rice. Shredded chicken: Buy pre-shredded chicken at the grocery store or make your own. I’ve started making shredded chicken in bulk on the weekend and freezing it in 2 cup portions to use in weeknight cooking. Black beans: For even less carbs, you can halve your black beans or cut them entirely and add extra cauli rice. Black beans are delicious, but your stuffed peppers will still taste amazing without them! You can also sub black soy beans which taste similar and are VERY low carb. Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy!Instructions
- Preheat oven to 400°F.
- Place a large skillet on the stovetop. Add olive oil and turn heat to medium, *I recommend using a large 3-5 quart sauté pan. All ingredients will be added to this pan so you'll need adequate space. You can also use a large pot in lieu of a skillet.1 tablespoon extra virgin olive oil
- Dice onion and add it to your skillet, sauté for 3-5 minutes. Once onion becomes soft/translucent, add cauliflower rice, shredded chicken, diced tomatoes (with juices), black beans, juice from ½ of your lime and taco seasoning. Allow everything to simmer together for around 5 minutes.1 medium yellow onion, 1 cup cauliflower rice, 4 cups pre-shredded chicken, 1 can diced tomatoes, 1 can black beans, 1 small lime, ¼ cup gluten free taco seasoning
- Cut peppers in half lengthwise, removes stems/seeds and line in a 9x13 inch baking dish.4 large bell peppers
- Scoop filling into peppers and sprinkle with shredded cheese.1 cup shredded cheese, Mexican blend
- Add ⅔ cup of water to the bottom of your baking dish and cover peppers with aluminum foil. Bake 40 minutes covered, then remove foil and bake 10 minutes uncovered. (*Tip: increase covered baking time for softer peppers, reduce for crunchier).
- Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole on the side if desired. Enjoy!
Nutrition
Serving: 1pepper half | Calories: 230kcal | Carbohydrates: 20g | Protein: 21g | Fat: 8g | Fiber: 6.5g | Sugar: 6g
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CORINNE says
Can this be made as an appetizer. using mini peppers?
Garlic Salt & Lime says
I haven't tried this just yet, but I think it would work! The mini peppers probably wouldn't need to bake as long, so I wouldn't adjust cook time accordingly. Thanks, Corinne!