THE RECIPE JOURNAL · Main Course
Southwestern Stuffed Bell Peppers for a Low Carb Diet
These colorful bell peppers are packed with flavorful ingredients that keep things low carb and satisfying. Perfect for a quick weeknight dinner, they bring a tasty southwestern twist to your meal without the extra carbs.
FROM THE KITCHEN • Southwestern Stuffed Bell Peppers for a Low Carb Diet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) 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’re a little soft, about 6 to 7 minutes. Drain and place them on the baking sheet you prepared.
02
Step 2
Next, 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 cooked through, roughly 8 minutes. Once done, chop or shred the chicken and pop it into a bowl.
03
Step 3
In the same skillet, sauté the onion and garlic over medium heat until they’re soft and fragrant, which should take about 5 to 10 minutes. Then, stir the cooked onion and garlic, black beans, tomato sauce, and cauliflower rice into the bowl with the chicken. Add another 1 1/2 tablespoons of taco seasoning and mix everything together.
04
Step 4
Spoon the filling into the pepper halves and bake them in the oven for 10 to 15 minutes until everything is warmed through. Sprinkle shredded Cheddar cheese on top and bake for another 5 minutes or so, until the cheese is melted and bubbly.
05
Step 5
While the peppers are finishing up, mix some Greek yogurt with cilantro, lime juice, and a touch of taco seasoning. Serve this creamy sauce over the stuffed peppers for a fresh, tangy kick.
Why you’ll love it
This dish is packed with bold flavors and colorful vegetables, making it both visually appealing and satisfying. It’s a great way to enjoy a hearty meal without the extra carbs. Plus, it’s easy to customize with your favorite spices and proteins.
How to serve
Serve these peppers with a side of fresh avocado slices or a dollop of sour cream for added creaminess. A simple mixed green salad with a light vinaigrette pairs well to balance the rich filling. You can also add a sprinkle of shredded cheese on top before baking for extra flavor.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at a low temperature to keep the peppers tender. Avoid microwaving to prevent sogginess.
