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
- Large skillet
- 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 | Sugar: 6g | Fiber: 6.5g | Calories: 230kcal | Fat: 8g | Protein: 21g | Carbohydrates: 20g