These low-carb stuffed peppers were created following the South Beach Diet(R) and great for all phases.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Bell Peppers:

Topping:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

Cook's Notes:

This recipe was created following the South Beach Diet(R) and is great for all 3 phases. For phase 2 and 3, cauliflower rice may be substituted with brown rice.

You can use any variety of cheese in place of the Cheddar cheese.

Nutrition Facts

297 calories; 9.8 g total fat; 51 mg cholesterol; 1048 mg sodium. 24.9 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2018
Very good recipe. I left out the cauliflower rice and cut down on the tomato sauce added (used 2/3 of the can). I also added a can of green chiles to add a little extra flavor. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/06/2018
Very good recipe. I left out the cauliflower rice and cut down on the tomato sauce added (used 2/3 of the can). I also added a can of green chiles to add a little extra flavor. Read More
(1)
Rating: 4 stars
11/06/2018
Very good recipe. I left out the cauliflower rice and cut down on the tomato sauce added (used 2/3 of the can). I also added a can of green chiles to add a little extra flavor. Read More
(1)
Rating: 4 stars
03/24/2017
It was good. A little bland; I'll add a dash of cayenne next time. I also added some black olives since I needed to use some up. Read More
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Rating: 4 stars
01/19/2018
I didn't have cauliflower rice so I substituted with white rice (so much for low carb!). It was good but I thought it was quite bland. I know it's a healthier dish but next time I'll throw in some salt. Read More
Rating: 5 stars
10/16/2017
Super tasty and filling. Love finding awesome low/no carb dishes like This! Thanks Nicole for posting it! Read More
Rating: 5 stars
02/26/2019
I doubled the recipe and did half pinto beans and half black beans. Great recipe! Read More
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Rating: 5 stars
02/11/2018
I loved this! I seasoned to taste instead of using the measurements. I added cayenne salt pepper and chicken seasoning. I used ground chicken. Definitely will make this again! Read More