Taco Stuffed Bell Peppers With Shredded 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!
- 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
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)!
Serving: 1pepper half | Calories: 230kcal | Carbohydrates: 20g | Protein: 21g | Fat: 8g | Fiber: 6.5g | Sugar: 6g