5.0 from 6 votes
Chicken Stuffed Peppers
Chicken Stuffed Peppers are loaded with flavor and easy to make. This is a perfect low carb recipe that my entire family loves.
Prep Time
20 mins
Cook Time
20 mins
Let Rest
10 mins
Total Time
1 hr
Servings: 6
Calories: 266 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 bell peppers red, yellow or orange
- 2 Tablespoons olive oil divided
- 1/2 onion diced
- 1 teaspoon minced garlic
- 1 pound chicken breast cut into bite size pieces
- 1 Tablespoon taco seasoning
- 1 cup salsa
- 1 cup cooked white rice
- 1 lime juiced
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the baking dish.
- Place the peppers in the baking dish and brush the inside of the peppers with 1 tablespoon of olive oil. Bake for 20 minutes until the peppers begin to soften and brown slightly.
- While the peppers are baking, heat the remaining olive oil in a large skillet over medium high heat. Add in the diced onions and chicken and sauté for approximately 5 minutes until the onions are soft and chicken is cooked through.
- Drain any excess liquid or grease from the pan. Add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Stir in the tao seasoning and salsa. Heat for a few minutes until all the ingredients are heated through.
- Remove from heat and stir in the cooked white rice and lime juice.
- Divide the chicken and rice mixture evenly into the bell peppers and top with the shredded Mexican cheese.
- Bake for 10 more minutes until the cheese on top of the peppers is melted.
- Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
Cup of Yum
Notes
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
60mg
(20%)
Sodium
556mg
(23%)
Potassium
696mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4111IU
(82%)
Vitamin C
158mg
(176%)
Calcium
248mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 556mg | 23% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4111IU | 82% |
| Vitamin C | 158mg | 176% |
| Calcium | 248mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.