Chicken Taco Stuffed Peppers
It doesn't have to be Taco Tuesday to enjoy these Chicken Taco Stuffed Peppers! These peppers are full of flavor stuffed with shredded chicken and a few other ingredients that you probably have on hand making it the perfect any day dinner. You can prep your chicken over the weekend so it's ready to go when you want to make this. Add some fun toppings like avocados, limes and onions. The whole family is going to love these!
15 minutes
45 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 210 |
| Fat: | 7 g |
| Carbohydrates: | 15 g |
| Protein: | 20 g |
| Cholesterol: | 47 g |
| Sodium: | 489 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 5 whole5 whole5 whole Bell Pepper, multi colors
- 1 lb1 lb1 lb Skinless Chicken Breast, cooked & shredded
- 12 oz12 oz12 oz Cauliflower Rice (click for recipe), frozen
- 1 cup1 cup1 cup Red Onion, diced, plus a few slices for garnish
- 0.5 cup0.5 cup0.5 cup Cilantro, chopped
- 14.5 oz14.5 oz14.5 oz Tomato Sauce
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes
- 0.5 cup0.5 cup0.5 cup Nutritional Yeast
- 3 Tbsp3 Tbsp3 Tbsp Primal Palate Taco Seasoning
- 1 whole1 whole1 whole Lime, juiced
- 1 whole1 whole1 whole Lime, sliced for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375˚
- Cut peppers top to bottom and remove seeds
- Place in baking dish open ends up
- Combine all remaining ingredients in a large bowl, mixing well
- Fill peppers
- Pour some water into bottom of pan (just enough to cover bottom)
- Bake 35-40 minutes till peppers are soft
- Garnish with onion slices & limes
- Enjoy this recipe by Penny's Primal!
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Sugar Free Whole30
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