Chicken Taco Stuffed Peppers
Chicken Taco Stuffed Peppers are cheesy, easy, and so incredibly delicious! Low carb, gluten free, and a fun family dinner everyone loves!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Tex Mex
Cuisine: Mexican Inspired
Keyword: baked peppers, bell peppers, entree, gluten free taco, main dish
Servings: 6
Author: Courtney O'Dell
- DI ORO Silicone Spatula Set - Rubber Kitchen Spatulas for Baking, Cooking, & Mixing - 600°F Heat-Resistant & BPA Free Silicone Scraper Spatulas for Nonstick Cookware - Dishwasher Safe (3pc, Black) 
- Preheat oven to 350 degrees. 
- In a large, heavy pan, add olive oil and heat until shimmery. 
- Add chicken and brown on medium high for 6 minutes, until lightly browned. 
- Add onions to chicken meat, continue cooking until onions are lightly browned and soft, about another 8 minutes. 
- Add ro-tel and taco seasonings, mix well. 
- Add taco filling into stuffed peppers (you can scoop and cook in the same pan you made taco meat in if it is oven safe, or use a baking sheet, casserole dish, or any oven safe pan). 
- Cover peppers with cheese and olives. 
- Bake for 10-15 minutes, until pepper is soft and cheese is melted and bubbling. 
Serving: 1g | Calories: 323kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 461mg | Fiber: 2g | Sugar: 3g
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