Stuffed peppers are one of my very favorite low carb meals and these low carb southwest stuffed peppers are one of my favorite ways to make stuffed bell peppers! They are full of delicious vegetables, chicken and flavors!
They are easy to make and can be made quickly by boiling the bell peppers before baking or you can bake them a little longer if you don’t want to boil the peppers before hand. I personally boil them when I am in a hurry but prefer the concentrated flavors that come from skipping the boiling step and baking them a little longer.
Top these stuffed peppers with all your favorite taco toppings for a really delicious dinner!
What you need to make these low carb southwest stuffed peppers:
Serves 4 people
- 4 bell peppers – color of choice ( I love red)
- 1 small yellow onion – diced
- 2 cloves garlic – minced
- 1 jalapeno – seeds removed for a mild stuffed bell pepper, diced
- 1/2 cup cilantro – diced
- 1 teaspoon salt
- 1 tablespoon olive oil
- dash cumin
- 1/2 teaspoon chili powder – I use chipotle chili powder but any variety will work.
- 10 ounces or 1 1/2 cups cauliflower rice – I use the frozen type, herb flavor but any will work.
- 1 large tomato – diced
- 2 cups diced chicken breast or 20 ounces of using canned chicken
- juice of 1 lime
- 1 cup cheddar cheese
Optional toppings:
- Pico do gallo
- Sour cream
- Avocados
- Cilantro
- Cojita cheese
Instructions
- Bell peppers lengthwise and remove seeds and inside of stem.
- If boiling peppers before, boil water and boil peppers for roughly 8 minutes or until tender. Drain, pat dry and place in baking dish.
- If not boiling peppers then place the raw peppers in the baking pan.
- In a skillet, add onions, garlic, jalapeno, cilantro, salt, olive oil, cumin, chili powder and saute until onion starts to soften.
- Add cauliflower rice, tomatoes, chicken breast and lime juice and stir well until everything is heated through.
- Spoon into each pepper.
- Sprinkle tops with cheese and bake for 20 minutes if peppers were pre-boiled or 45 minutes if using raw peppers or until peppers are tender.
- Top with your favorite toppings and enjoy!
Low Carb Southwest Stuffed Peppers
Flavorful and delicious southwest flavored bell peppers that are low carb and packed with protein.
Ingredients
- 4 bell peppers – color of choice I love red
- 1 small yellow onion – diced
- 2 cloves garlic – minced
- 1 jalapeno – seeds removed for a mild stuffed bell pepper diced
- 1/2 cup cilantro – diced
- 1 teaspoon salt
- 1 tablespoon olive oil
- dash cumin
- 1/2 teaspoon chili powder – I use chipotle chili powder but any variety will work.
- 10 ounces or 1 1/2 cups cauliflower rice – I use the frozen type herb flavor but any will work.
- 1 large tomato – diced
- 2 cups diced chicken breast or 20 ounces of using canned chicken
- juice of 1 lime
- 1 cup cheddar cheese
Instructions
- Bell peppers lengthwise and remove seeds and inside of stem.
- If boiling peppers before, boil water and boil peppers for roughly 8 minutes or until tender. Drain, pat dry and place in baking dish.
- If not boiling peppers then place the raw peppers in the baking pan.
- In a skillet, add onions, garlic, jalapeno, cilantro, salt, olive oil, cumin, chili powder and saute until onion starts to soften.
- Add cauliflower rice, tomatoes, chicken breast and lime juice and stir well until everything is heated through.
- Spoon into each pepper.
- Sprinkle tops with cheese and bake for 20 minutes if peppers were pre-boiled or 45 minutes if using raw peppers or until peppers are tender.
- Top with your favorite toppings and enjoy!