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With green chilies, cumin, coriander, chili powder, and tons of cheese, this Mexican Keto Stuffed Peppers Recipe packs a punch of flavor but with just 8g net carbs per serving!

Low Carb Stuffed Peppers Recipe Overhead View in Casserole Dish

Just about any given night of the week, I can be in the mood for Mexican food for dinner. The thing is, I try to keep things low carb most of the time and that doesn’t always work when you’re ordering takeout!

The upside is that once you start cooking your favorites at home, you can make them to suit your preferences. Low carb, gluten free, paleo, whatever works best for your way of eating.

Of course for this recipe you can also adjust the spice level, add your favorite protein, and use up whatever vegetables need to be used in your fridge.

And let’s not forget another bonus of cooking at home: it saves money! You’ll probably spend less making a whole batch of Mexican Keto Stuffed Peppers than you would ordering delivery. And if you make it at home, you get 6 servings out of it, so dinner is handled for a few nights.

Sounds like a win-win, right?!

Front View of Mexican Keto Stuffed Peppers Recipe

Can You Have Bell Peppers on Keto?

Yes! Bell peppers are allowed on keto.

Note that different colors of bell peppers have slightly different amounts of carbohydrates. Green bell peppers are lowest in carbs.

How Many Carbs Are in Bell Peppers?

Here are the carbs in 100g of red and green bell peppers, according to USDA FoodData Central:

Mexican Stuffed Peppers on Vintage Plate

How Do You Soften Peppers Before Stuffing Them?

Some recipes require pre-cooking the bell peppers before stuffing them. When that’s the case, the recipe will usually specify briefly boiling or baking the peppers.

However, for this recipe there’s no need for the extra step of softening the peppers before stuffing them! For this Mexican Keto Stuffed Peppers Recipe you just fill the peppers with the cheesy chicken and vegetable filling and then bake them.

Mexican Keto Stuffed Peppers with Description

Mexican Keto Stuffed Peppers Recipe

Green chilies, onion, and garlic combine with cumin and coriander for a delicious Mexican take on low carb stuffed peppers!

This dish has low carb vegetables like celery, kale, and bell pepper to make it a well-rounded meal, and leftover chicken is a quick and delicious protein source. Feel free to use whatever protein you like, such as ground beef or turkey.

The cream cheese-based sauce is made even cheesier with the addition of white cheddar, but if you prefer, go ahead and use your favorite Mexican cheese for topping.

Keto Stuffed Peppers Recipe Top View in Dish on Wooden Table

How to Assemble Keto Stuffed Peppers

Once the filling is made, it’s easy to assemble and bake keto stuffed peppers.

Spray the inside of a casserole dish with olive oil spray, and then pour in a can of green chilies.

Green Chilies in Bottom of Casserole Dish

Add the halved, seeded bell pepper halves (cut side up) to the dish.

Bell Peppers Reacady to be Stuffed

Stuff the pepper halves with the filling.

Stuffed Peppers Before Baking

Sprinkle cheese on top.

Cheese on Top of Keto Stuffed Peppers

Bake at 400F until the cheese is melted and golden, about 20 minutes.

Sprinkling Cilantro on Low Carb Stuffed Peppers

More Low Carb Tex-Mex and Mexican Inspired Recipes:

Low Carb Chicken Stuffed Peppers

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Enchilada Stuffed Peppers

Prep Time25 minutes
Cook Time35 minutes
Yields: 6 servings
With green chilies, cumin, coriander, and tons of cheese, this Mexican Keto Stuffed Peppers Recipe packs a punch of flavor but with just 8g net carbs per serving!

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Ingredients
 

  • 2 tablespoons avocado oil
  • 1/2 medium onion diced
  • 2 large stalks celery diced
  • 4 ounces chopped kale about 2 cups lightly packed
  • 5 large cloves garlic minced
  • 4 ounces cream cheese
  • 12 ounces canned diced green chilies with juices (3 4-ounce cans)
  • 6 ounces shredded white cheddar divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 3 cups cooked shredded chicken use leftover chicken or rotisserie chicken
  • 3 medium-large bell peppers halfed and de-seeded
  • Olive oil spray

Instructions
 

  • Add the oil to a large skillet over medium heat. Once hot, add the onion, celery, kale, and garlic. Cook (covered), until the veggies are softened, but not mushy, about 12 minutes, stirring occasionally.
  • Add the cream cheese, 2 cans of diced green chilies, salt, cumin, coriander, chili powder, and black pepper. Cook until the cream cheese is fully integrated, whisking constantly. Stir in 2/3 of the cheese, continuing to stir until fully incorporated. Turn off the heat and stir in the chicken.
  • Preheat the oven to 400F. Lightly spray the bottom of a 9 by 13-inch casserole dish with olive oil spray. Pour the remaining 1 can of diced green chilies in the bottom of the dish.
  • Arrange the bell pepper halves in the dish with the cut side facing up. Divide the cheesy chicken and vegetable mixture between the bell pepper halves. Sprinkle the remaining 1/3 of the cheese on top.
  • Bake at 400F until the cheese is melted and golden in places, about 20 minutes. If desired, you can broil for a few minutes to brown the top more.

Notes

  • Net Carbs: 8g per serving

Nutrition

Calories: 390kcal | Carbohydrates: 12g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 790mg | Potassium: 491mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4377IU | Vitamin C: 107mg | Calcium: 276mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Main Course
Cuisine: Tex-Mex
Keyword: Enchilada Stuffed Peppers

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Keto Stuffed Peppers Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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