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Stuffed peppers with chicken, cauliflower rice, black beans, diced tomatoes, lime and taco seasonings! This recipe is quick, healthy and easy - it's even gluten free. The perfect weeknight meal for your family, ready in just 30 minutes.
Stuffed peppers also reheat really well, simply microwave 60-90 seconds for a super tasty make ahead lunch.
In the mood for stuffed peppers? Try these other recipes:
- Sausage Stuffed Peppers With Cauliflower Rice
- Stuffed Pepper Crock Pot Soup!
- Beef Taco Stuffed Bell Peppers
A quick rundown - making chicken taco stuffed peppers:
Keep scrolling down to find detailed instructions for this recipe. I'll start here with an quick overview!
- Fill a large pot with salted HOT water. Place on stovetop and turn heat to high.
- Preheat oven to 350°F.
- Cut peppers in half lengthwise, removes stems and seeds. Place them in the pot of water and simmer for 10 minutes.
- 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.
- Remove peppers from hot water with tongs and place them in a baking dish. Scoop filling into peppers and sprinkle with cheese. Bake for 10 minutes.
- Cool and serve with desired toppings.
What to serve with stuffed peppers:
- Homemade guacamole
- Sour cream or Baja sauce
- Tortilla chips (regular or low-carb)
- Warm tortillas (regular or low-carb)
- Refried beans
How can I make a lower-carb stuffed pepper?
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!
- 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!
Lets get started!
Mexican Stuffed Peppers With Chicken
- 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
- 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
- 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 minute 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 minute 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 an lower-carb meal, you can halve your black beans, or cut them from the recipe entirely and perhaps substitute some additional cauliflower rice. Black beans are delicious, but your stuffed peppers will still taste amazing without them! 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! I think homemade taco seasoning offers better flavor!
- Fill a large pot with HOT water, place on stovetop on high heat. Salt water generously.
- Preheat oven to 350°F.
- Cut peppers in half lengthwise, remove stem and seeds and place peppers halves in the hot water. Once water begins to boil, reduce heat to medium/low. Set a timer for 10 minutes. *Note - If you like a crunchier pepper you can reduce simmer time.
- While peppers simmer, place a large, deep sauté pan on the stove top. Add olive oil and turn heat to medium, *I recommend using a large 3-5 quart sauté pan. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
- Dice onion and add it to your pan. Sauté onion for 3-5 minutes. Once onion is starting to become translucent, add cauliflower rice, shredded chicken, diced tomatoes, black beans, juice from ½ of your lime and taco seasoning. Allow everything to simmer together for around 5 minutes.
- Remove pepper halves from hot water with tongs and place them in a baking sheet. Scoop filling into peppers and sprinkle with shredded Mexican blend cheese. Bake for 10 minutes. Broil for 1-2 minutes if you'd like to brown the cheese a bit.
- Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole on the side (if desired)!
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- 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