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Ingredients
Bell Peppers:
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3 large green bell peppers - halved, seeded, and membranes removed
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2 tablespoons olive oil
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1 pound skinless, boneless chicken breast halves, cut into strips
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2 tablespoons taco seasoning mix, divided
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1 small red onion, diced
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2 cloves garlic, chopped
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can tomato sauce
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1 cup cauliflower rice
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1 cup shredded reduced-fat Cheddar cheese
Topping:
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½ cup nonfat plain Greek yogurt
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1 tablespoon chopped fresh cilantro
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1 teaspoon lime juice, or to taste
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½ teaspoon taco seasoning mix
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
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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.
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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.
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Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Cook's Notes:
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 (per serving)
297 | Calories |
10g | Fat |
25g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 297 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 3g | 15% |
Cholesterol 51mg | 17% |
Sodium 1048mg | 46% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 8g | 28% |
Total Sugars 7g | |
Protein 28g | 55% |
Vitamin C 82mg | 91% |
Calcium 137mg | 11% |
Iron 3mg | 17% |
Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.