- 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:
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice, or to taste
- 1/2 teaspoon taco seasoning mix
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- 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.
- 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.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
05/10/2018
recipepes.com
Southwestern Stuffed Bell Peppers (Low Carb), recipe
PT15M
PT1H
5
455 calories
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