Main Course
Low Carb Southwestern-Inspired Stuffed Peppers
These stuffed peppers are packed with bold southwestern flavors while keeping things low carb and healthy. They’re easy to make and perfect for a satisfying weeknight dinner that won’t leave you feeling weighed down.
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54 min
Total Time
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4
Servings
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Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by preheating your oven to 350°F and lining a baking sheet with foil. Bring a big pot of salted water to a boil, then cook the peppers just until they start to soften—about 6 to 7 minutes. Drain them well and place them on the prepared baking sheet.
2
Step 2
Next, heat some oil in a skillet over medium heat. Add the chicken along with 1 ½ teaspoons of taco seasoning and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes. Once done, shred or chop the chicken and pop it into a bowl.
3
Step 3
In the same skillet, toss in the onion and garlic and cook until they’re soft and fragrant, which usually takes around 5 to 10 minutes. Then, add the cooked onion and garlic, black beans, tomato sauce, cauliflower rice, and another 1 ½ tablespoons of taco seasoning to the chicken. Mix everything together well.
4
Step 4
Spoon this mixture into the pepper halves, making sure they’re nicely filled. Pop them in the oven for 10 to 15 minutes until everything is heated through. Then sprinkle shredded Cheddar on top and bake for another 5 minutes or so, just until the cheese is melted and bubbly.
5
Step 5
While the peppers are finishing up, mix together Greek yogurt, chopped cilantro, lime juice, and half a teaspoon of taco seasoning in a small bowl. When the peppers are ready, dollop this tangy sauce over the top and enjoy!
Why You’ll Love This Recipe
These stuffed peppers are packed with bold flavors and fresh ingredients, making them a satisfying meal without the extra carbs. They are easy to customize and perfect for anyone looking to enjoy a hearty, nutritious dish that fits a low-carb lifestyle.
Serving Suggestions
Serve these peppers with a side of fresh avocado slices or a simple green salad to keep the meal light and refreshing. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice touch and complements the southwestern spices well.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through, ensuring the peppers stay tender but not soggy.
