Southwestern Stuffed Bell Peppers (Low Carb)

4.7
(15)

These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.

13
13
13
13
13
Prep Time:
15 mins
Cook Time:
39 mins
Total Time:
54 mins
Servings:
6
Yield:
6 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:

  • ½ cup nonfat plain Greek yogurt

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon lime juice, or to taste

  • ½ teaspoon taco seasoning mix

Directions

  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.

Cook's Notes:

This recipe was created following the South Beach Diet(R) and is great for all 3 phases. For phase 2 and 3, cauliflower rice may be substituted with brown rice.

You can use any variety of cheese in place of the Cheddar cheese.

Nutrition Facts (per serving)

297 Calories
10g Fat
25g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 297
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 51mg 17%
Sodium 1048mg 46%
Total Carbohydrate 25g 9%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 28g 55%
Vitamin C 82mg 91%
Calcium 137mg 11%
Iron 3mg 17%
Potassium 811mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love