Southwest Stuffed Peppers

My friends, Cinco De Mayo is just around the corner. And I used that as inspiration when I created this Southwest Stuffed Peppers recipe. You are sure to feel like you have traveled south of the border when you taste these delicious and healthy dinner treats!

Want to hear even better news? I wrote this recipe using ground chicken breast and grated zucchini. So, it is low fat, low carb and gluten free. How awesome is that??? That way you can save your calories for your favorite Mexican beverage.

I topped this stuffed pepper with an lime apricot glaze right at the end of the cook time. It adds just the right amount of sweet and sour. There are a few carbs in this, but totally worth it! You can see how I made everything in my video below. Or you can find my videos on Instagram or TokTok. Don’t forget to like and follow me there!

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A post shared by Lara Purcell | Cooking Vlog (@atlarastable)

Several months back I shared a recipe for a Southwest Avocado Lime Slaw. What a great side dish to serve with these Southwest Stuffed Peppers.  It has a wonderful freshness from the lime juice and cilantro. Trust me when I say, you will love it! And the two together are a complete meal.

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Southwest Stuffed Peppers

This low-fat and low-carb stuffed pepper does not dissapoint on taste! Take a trip south of the border tonight!

Course Main Course

Cuisine Mexican

Keyword Gluten free, Keto, Low-carb

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 1 lb. ground chicken breast
• ½ small onion diced small
• ½ cup grated zucchini
• 2 cloves garlic crushed
• 1 tsp cumin
• 1 tsp ancho chili powder
• Salt & Black Pepper to taste
• 1 chipotle pepper with adobo sauce diced small
• ½ cup shredded Monterey Jack cheese
• 1 egg
• 2 tbsp cilantro chopped
• 2-3 bell peppers I use red, yellow, or orange
• Glaze ingredients
• ½ cup apricot preserves
• Zest of one lime
• Juice from 2 limes

Instructions

• Preheat oven to 350 degrees
• Place ground meat in a medium size bowl.
• Add next 10 ingredients to ground meat and stir.
• Remove stems and seeds from your peppers. Then cut in half.
• Spray a 9×13 casserole pan with non-stick spray and place peppers in pan.
• Fill your peppers with your meat mixture.
• Once you have filled your peppers, bake for 30-40 minutes. Test pepper filling with a meat thermometer at 30 minutes. Peppers are finished when the filling reaches 165 degrees.
• When your peppers have been in the oven 30 minutes brush them with the Lime Apricot Glaze. You can do this more than once. Be careful not to cross contaminate your glaze. Keep your tableside glaze separate from your oven glaze.
• Glaze instructions
• In a small saucepan over medium heat. Start to warm ½ a cup of apricot preserves.
• Zest one lime over the preserves.
• Add the juice of two fresh limes to the preserves and stir until incorporated.
• Divide glaze in half. Save half for saucing at the table.