Southwestern Stuffed Bell Peppers (Low Carb) Recipe

Name: Southwestern Stuffed Bell Peppers (Low Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bell Peppers:; 3 large green bell peppers - halved, seeded, and membranes removed; 2 tablespoons olive oil; 1 pound skinless, boneless chicken breast halves, cut into strips; 2 tablespoons taco seasoning mix, divided; 1 small red onion, diced; 2 cloves garlic, chopped; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can tomato sauce; 1 cup cauliflower rice; 1 cup shredded reduced-fat Cheddar cheese; Topping:; 1/2 cup nonfat plain Greek yogurt; 1 tablespoon chopped fresh cilantro; 1 teaspoon lime juice, or to taste; 1/2 teaspoon taco seasoning mix

Servings: persons

Bell Peppers:
3 large green bell peppers - halved, seeded, and membranes removed
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons taco seasoning mix, divided
1 small red onion, diced
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup cauliflower rice
1 cup shredded reduced-fat Cheddar cheese
Topping:
1/2 cup nonfat plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice, or to taste
1/2 teaspoon taco seasoning mix

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
3
Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
4
Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
5
Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
6
Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
7
Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Bell Peppers:, 3 large green bell peppers - halved, seeded, and membranes removed, 2 tablespoons olive oil, 1 pound skinless, boneless chicken breast halves, cut into strips, and more.

Yes, Southwestern Stuffed Bell Peppers (Low Carb) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Stuffed Bell Peppers (Low Carb)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions