Eggnog flavor in a quick pancake for “kids out of school for the holidays.” With butter and syrup, serve warm.
| Prep Time: | 15 mins |
| Cook Time: | 39 mins |
| Total Time: | 54 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 large green bell peppers – halved, seeded, and membranes removed
- 2 tablespoons olive oil
- 1 pound skinless, boneless chicken breast halves, cut into strips
- 2 tablespoons taco seasoning mix, divided
- 1 small red onion, diced
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 cup cauliflower rice
- 1 cup shredded reduced-fat Cheddar cheese
- ½ cup nonfat plain Greek yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice, or to taste
- ½ teaspoon taco seasoning mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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
| Calories | 297 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 1048 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This will be my go to for stuffed peppers. I substituted a can of corn which I charred. We like our peppers a bit on the crunchy side so I blistered them for a minute or so under the broiler. I let everything cool before stuffing the peppers and baked about 10 minutes the added the cheese and baked only till it began to bubble. Sauce was good also. I had more than enough stuffing mix. It will be good served over eggs for breakfast.
I made this delicious recipe only altering a few of the ingredients! I used ground turkey instead of chicken. Dairy-free shredded cheddar cheese. Dairy-free plain coconut yogurt, instead of sour cream. Finally, after filling the bell pepper halves, there was still plenty of stuffing mixture left over, so I just added it to the baking pan (filling up about 1” and coating with olive oil spray) and it turned out perfectly! Was a huge hit with the fam! I’ll def be making again! TY so much for sharing this delicious recipe!
Really tasty, served it to roommate, he never new it was cauliflower…easy peasy! added title chili powder for some zing.
Absolutely delicious I had some cherry tomatoes needing so used added them. Yummmy!
Very Yummy!! did not add cauliflower rice only because I thought I had some, but I was wrong. Instead I added corn to the mix. Also instead of boiling my peppers I roasted them at 400 for 10 minutes.
Very good. I made it with ground beef since we had it on hand, and used 2lbs ground beef and the same amount of everything else. This turned out well, and otherwise it would have been far too much rice & beans. I replaced the tomato sauce with a spicy salsa since we like spicy food, was great with the Greek yogurt topping.
Very yummy my family loved it
I left out the yogurt mixture and added some corn to the recipe, turned out great, especially when topped with a little sour cream. Girlfriend loved it too!
I doubled the recipe and did half pinto beans and half black beans. Great recipe!
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.
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!
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.
Super tasty and filling. Love finding awesome low/no carb dishes like This! Thanks Nicole for posting it!
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.