Southwestern Stuffed Bell Peppers (Low Carb)
Description
Bell peppers stuffed with chicken and cauliflower rice are garnished with a Greek yogurt-based topping in this gluten-free weeknight dinner.
Ingredients
•
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
•
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
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.