Chicken Taco Stuffed Peppers

5 from 1 vote

Chicken Taco Stuffed Peppers are cheesy, easy, and so incredibly delicious! Low carb, gluten free, and a fun family dinner everyone loves!

Prep Time5

Cook Time45

Total Time50

Course: Tex Mex

Cuisine: Mexican Inspired

Keyword: baked peppers, bell peppers, entree, gluten free taco, main dish

Servings:

Author: Courtney O'Dell

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2 tbsp olive oil
1 lb chicken ground
1 onion large, diced
1 can ro-tel diced tomatoes
2 tbsp taco seasoning
2 bell peppers sliced in half with stems and seeds removed. (If your peppers are small, increase this to 3 peppers)
1 cup cheddar cheese shredded sharp
¼ cup sliced olives optional.

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.

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