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!
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?!
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:
- Carbs in 100g of red bell pepper: 6.03g, minus 2.1g fiber equals 3.93g net carbs
- Carbs in 100g of green bell pepper: 4.64g, minus 1.7g fiber equals 2.94g net carbs
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 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.
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.
Add the halved, seeded bell pepper halves (cut side up) to the dish.
Stuff the pepper halves with the filling.
Sprinkle cheese on top.
Bake at 400F until the cheese is melted and golden, about 20 minutes.
More Low Carb Tex-Mex and Mexican Inspired Recipes:
- Low Carb Chicken Enchiladas Recipe
- Keto Skillet Chicken Fajitas
- Low Carb Nachos
- Easy Low Carb Chile Relleno Dip
- Low Carb Beef Queso Soup
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
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.
Faith's Tips
- Net Carbs: 8g per serving
Nutrition
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!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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