Skinny Taco Stuffed Peppers make a great high-protein, low carb meal prep idea! They are filled with taco flavor and topped with tomatoes, red onion, cilantro, and shredded cheese.

I’m always trying to change up my meal prep recipes. I don’t want to get tired of what I’m eating. Often times, on Sunday, I will make a couple different low carb, high protein recipes like these Skinny Taco Stuffed Peppers. That way I have a few quick meals to choose from to stay on track with my eating.

I eat 2 of these stuffed peppers per serving. That gives me a low carb meal with at least 40 grams of protein and under 500 calories. If you are looking for more recipes like this, be sure to check out my skinny recipes here.

What ingredients are needed to make these Skinny Taco Stuffed Peppers?

• lean ground chicken (99% lean)
• Seasonings: creole seasoning, onion powder, cumin, dried oregano
• red bell peppers
• frozen riced cauliflower
• canned diced tomatoes with green chiles
• sour cream
• shredded Colby Jack cheese
• tomato
• red onion
• chopped cilantro

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Skinny Taco Stuffed Peppers

Yield: 4 servings

Skinny Taco Stuffed Peppers make a great high-protein, low carb meal prep idea! They are filled with taco flavor and topped with tomatoes, red onion, cilantro, and shredded cheese.

Print

Ingredients

• 1 lb lean ground chicken
• 1 tsp creole seasoning
• 4 red bell peppers
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp onion powder
• 1 1/2 cups riced cauliflower
• 1 can diced tomatoes with green chiles
• 1/3 cup sour cream
• 1 1/2 cup shredded Colby Jack cheese
• 1 roma tomato, diced
• 1/2 cup diced red onion
• 1 tbsp fresh chopped cilantro

Instructions

1. In a skillet, brown ground chicken until cooked through. While browning, season with creole seasoning, cumin, oregano, and onion powder.
2. Once chicken is browned, add riced cauliflower and cook for about 3 minutes over medium high heat.
3. Add in canned diced tomatoes with green chiles and cook for about 3 more minutes.
4. Stir in sour cream and 1/2 cup shredded cheese. Stir until well combined and cook over medium heat for about 5 minutes.
5. Slice each pepper in half vertically. Remove ribs and seeds. Lay each pepper in casserole dish. Fill each pepper with meat mixture.
6. Add about 3/4 cup of water into the bottom of the casserole dish under the peppers to help them steam. Cover with foil.
7. Bake at 350 degrees for 30 minutes making sure peppers have softened. Remove foil, top with remaining shredded cheese, and bake for 5 to 10 more minutes.
8. Top peppers with diced tomatoes, red onion, and cilantro.

Notes

You can also top peppers with store-bought pico de gallo.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 491Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 172mgSodium: 1044mgCarbohydrates: 19gFiber: 3gSugar: 8gProtein: 40g

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