Get the Recipe: Chicken Taco Stuffed Peppers
Enjoy a fun, low-carb twist on taco night with these Taco Stuffed Peppers! They’re cheesy, flavorful, and topped with all your favorite taco fixings.
Ingredients
- 3 medium-sized bell peppers, any color
- 3 cups shredded, cooked chicken
- 1 4-ounce can green chilies
- 8 ounces cream cheese, softened
- ½ cup salsa
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups shredded cheese, cheddar and mozzarella combined is recommended
- Optional Garnish: chopped cilantro, sour cream, avocado, sliced jalapenos, etc.
Equipment
Instructions
- Preheat oven to 375 degrees F.
- Remove the stems from the bell pepper and slice, creating two hollow pepper halves. Remove the seeds and veins from the peppers. Place in a small baking dish.
- In a medium-sized mixing bowl, combine the cooked chicken, green chilies, cream cheese, salsa, spices and 1 cup of the shredded cheese. Stir well.
- Spoon the mixture into the peppers, pressing lightly so you can pack the peppers as much as you can.
- Top with the remaining cup of shredded cheese.
- Bake 25-30 minutes until the cheese has browned and the peppers are tender.
Notes
Each stuffed half pepper has 5.3 net carbs.
Serving: 1 stuffed half pepper, Calories: 391kcal, Carbohydrates: 8.3g, Protein: 31.6g, Fat: 25g, Cholesterol: 115mg, Sodium: 869.5mg, Fiber: 3g, Sugar: 4.3g
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