Bell peppers stuffed with chicken and cauliflower rice are garnished with a Greek yogurt-based topping in this gluten-free weeknight dinner.
Preparation Time
15 mins
Cooking Time
39 mins
Total Time
54 mins
Calories
297 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Step 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.
Step 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.
Step 4
Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
Step 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.
Step 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.
Step 7
Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Ingredients
2 tablespoons olive oil
2 cloves garlic, chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon chopped fresh cilantro
1 cup shredded reduced-fat Cheddar cheese
1 small red onion, diced
1 teaspoon lime juice, or to taste
1 pound skinless, boneless chicken breast halves, cut into strips
1 cup cauliflower rice
3 large green bell peppers - halved, seeded, and membranes removed
