Go Back
–+ servings
up close view of melting cheese and peppers on platter
Print

Mexican-Chicken Salad Stuffed Peppers (Keto, Primal, Gluten-free, GAPS)

Mexican-Chicken Salad Stuffed Peppers are an easy and delicious dinner. With just 15 minutes of prep time, this colorful, flavorful meal is sure to please. This recipe is Keto, Low Carb, Primal and Gluten-free.
Course Appetizer, DInner, Side Dish
Cuisine American, Mexican
Keyword chicken, chicken salad, gluten-free, keto, low carb, mexican, stuffed peppers
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 175kcal
Author Megan
Cost $8

Equipment

Ingredients

  • 4 whole bell peppers preferably red, halved with seeds and membranes removed
  • 3 cups chicken cooked and chopped into bite-size pieces
  • 6 ounces cheddar cheese grated
  • 1/2 cup sour cream
  • 1/2 bunch cilantro chopped finely
  • 2 scallions thinly sliced, (whites not used for Keto, Low Carb or Low-FODMAP: Instead use 4 onions' greens.)
  • 1-½ Tablespoons fresh lime juice
  • 1 Tablespoon avocado oil or olive oil (for brushing the insides of the peppers before roasting)
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt to taste
  • 1/4 teaspoon chipotle chili pepper
  • freshly ground pepper to taste

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Cut the bell peppers in half and scoop out the seeds from each side. Place the peppers on the baking sheet.
  • Brush the insides of the peppers with avocado or olive oil.
  • Roast the peppers in the oven for about 15 minutes, until softened and the edges are tinged.
    overhead view of freshly roasted red bell peppers before being stuffed
  • While the peppers roast, assemble the chicken salad. In a mixing bowl, combine chicken, sour cream, half the cilantro, green onions, lime juice, cumin, sea salt, chili pepper and black pepper.
  • When peppers are done roasting, use a towel to blot any liquid from the insides.
  • Stuff pepper openings with heaping scoops of chicken salad, about 3 ounces inside each cavity, depending on the size of the pepper halves.
  • Top generously with grated cheese.
    overhead view of red bell peppers stuffed with Mexican chicken and topped with cheese, just before baking
  • Bake peppers for about 15 minutes, until cheese is fully melted and bubbly and chicken salad is hot through to the center. Serve, garnished with remaining fresh cilantro.
    just baked process photo of keto stuffed peppers

Nutrition

Calories: 175kcal | Carbohydrates: 3g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 161mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg