Bell Peppers Stuffed with Southwestern Flavors (Low Carb)

Ingredients 0/16

Step 1

Warm your oven to 350°F and lining a baking sheet with foil. Bring a big pot of salted water to a boil, then drop in the bell peppers and cook them just until they start to soften, about 6 to 7 minutes. Once they’re done, drain and place them on your prepared baking sheet.

Step 2

Warm some oil in a skillet over medium heat. Add the chicken along with 1 1/2 teaspoons of taco seasoning and cook, stirring occasionally, until the chicken is no longer pink inside—this should take around 8 minutes. Chop or shred the chicken and put it in a bowl.

Step 3

Using the same skillet, cook the onion and garlic over medium heat until they’re soft and fragrant, about 5 to 10 minutes. Then, add this mixture to the bowl with the chicken along with black beans, tomato sauce, cauliflower rice, and another 1 1/2 tablespoons of taco seasoning. Give everything a good stir to combine.

Step 4

Spoon this filling into the pepper halves, packing them nicely. Pop them in the oven and bake for 10 to 15 minutes until everything is heated through. Sprinkle the tops with shredded Cheddar cheese and bake a bit longer until the cheese melts, about 5 more minutes.

Step 5

While the peppers are finishing up, mix together some Greek yogurt, chopped cilantro, lime juice, and 1/2 teaspoon of taco seasoning for a quick, tangy topping. Serve this sauce over the warm stuffed peppers and enjoy!