Keto Chicken Taco Stuffed Peppers with Cheddar
Ground chicken seasoned with taco spices and diced tomatoes fills halved bell peppers, topped with sharp cheddar cheese and olives, then baked until the peppers soften and cheese melts. A weeknight dinner that delivers Tex-Mex flavors in a composed, vegetable-forward presentation. Serve with sour cream, cilantro, and lime wedges for customization.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Heat olive oil in a large heavy pan over medium-high heat until shimmery.
- 3
Add ground chicken and brown for 6 minutes until lightly browned.
- 4
Add diced onion and continue cooking for 8 minutes until onion is soft and lightly browned.
- 5
Stir in ro-tel tomatoes and taco seasoning, mix well.
- 6
Spoon taco filling into pepper halves in an oven-safe pan.
- 7
Top peppers with shredded cheddar cheese and sliced olives.
- 8
Bake for 10-15 minutes until peppers are soft and cheese is melted and bubbling.
Tips
For smaller peppers, use 3 instead of 2. Ensure peppers sit upright in the pan and don't tip during cooking.
If your pan is not oven-safe, transfer the filling to a baking sheet or casserole dish before adding cheese and baking.
Customize toppings with sour cream, fresh cilantro, diced avocado, or a squeeze of lime after baking.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350F oven for 10 minutes or microwave until warm.
Brown the chicken and onions with tomatoes and seasoning up to 1 day ahead. Halve and seed peppers, then assemble and bake when ready to serve.
Serve warm with sour cream, fresh cilantro, lime wedges, and rice or tortillas on the side.
Common Mistakes
Don't skip preheating the oven to ensure even cooking of the peppers.
Don't use thin-walled peppers as they may collapse; choose firm, thick-skinned varieties.
Don't bake longer than 15 minutes or peppers may become mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
less spicy version
FAQ
Can I make this recipe dairy-free?
Yes, omit the cheddar cheese or replace it with a dairy-free shredded cheese alternative that melts well. The dish will still be flavorful with the spiced chicken and ro-tel filling.
Can I freeze stuffed peppers before baking?
Yes. Assemble peppers in a freezer-safe pan without cheese, cover tightly, and freeze up to 1 month. Thaw overnight in the refrigerator, then add cheese and bake as directed.
What if I only have mild salsa instead of ro-tel?
Mild salsa works as a substitute in roughly equal quantity. Taste the filling and add extra taco seasoning or a pinch of cayenne if you prefer more heat or depth.