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These Southwest Chicken Stuffed Bell Peppers are bursting with bold, smoky flavors that everyone loves. Creamy, cheesy, and perfectly seasoned, they’re perfect for any night of the week when you’re looking to make something different. They’re also incredibly versatile—swap ingredients to suit your taste or what you have on hand. A delicious, low-carb and keto-friendly dish that’s sure to bring smiles to your dinner table.
This recipe is: Low Carb, Keto and Gluten Free.

Table of Contents
5 Reasons to Make Chicken Stuffed Bell Peppers:
- The flavors marry together perfectly… so delicious.
- Easy to use the ingredients you have at home and customize.
- Perfect for meal planning as they store and reheat very well.
- The bold Southwestern flavor profile brings something new and different to the dinner table.
- Completely low carb and keto friendly meal but nobody would know!
Is the Southwest Chicken Stuffed Bell Pepper Recipe Low Carb?
Let’s take a look at a traditional chicken stuffed bell pepper recipe that would be made with rice and other high carb ingredients. The average carb load per serving would be close to 20 or 25g net carbs. For my Southwest chicken stuffed bell peppers, we are at just 5g net carbs per serving! This is perfectly within respectable standards for the low carb or keto diet. Enjoy!
Chicken Stuffed Bell Peppers Ingredient List
- 3 bell peppers, sliced in half lengthwise and seeded
- 3 cups chicken, shredded and cooked
- 1.5 cups cauliflower rice, uncooked
- 1 cup Mexican cheese blend, shredded
- ¾ cup mayonnaise
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- 2 tablespoons ghee, or clarified butter
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cumin, ground
- ½ teaspoon garlic powder
- ½ teaspoon oregano, dried
- ¼ teaspoon black pepper, ground

Ingredient Substitutes
- Mexican Cheese Blend: if you don’t have this on hand, using shredded cheddar works just fine.
- Ghee or Clarified Butter: as with most of my recipes when we are sautéing onions and peppers, you can substitute with avocado oil or coconut oil.
- Smoked Paprika: I want that smokey flavor in the mix, so if you don’t have smoked paprika, try some ground chipotle pepper which is also smoked. If none of that sounds good, plunk in some good old regular paprika.
Additional Ingredients
- Sour Cream: adding on a dollop of sour cream to the top of these baked chicken stuffed bell peppers is a great idea. The creaminess tang really adds to the overall flavor profile.
- Garnish: I add chives to my stuffed bell peppers, but if you have green onion that works equally well.
- Pickled Red Onion: check out my recipe for Pickled Red Onion that is ready in 5 minutes. It adds an acid counterpoint that is just amazing.
- Pickled Jalapeno Peppers: again, check out my recipe for pickled Jalapeno peppers… they add a zing and some heat that is just divine. If you don’t want to make them, let’s buy some in a jar!
Cooking Tools
To make this Southwest Chicken Stuffed Bell Peppers recipe, you will need the following kitchen tools:
- Measuring cups and spoons
- ¼ baking sheet or casserole dish
- Parchment paper
- Sharp knife
- Cutting board
- Large mixing bowl
- Silicone spatula
- Heavy bottom skillet

How to make Chicken Stuffed Bell Peppers: the Complete Cooking Guide
Because we are using pre-cooked shredded chicken (rotisserie chicken works great for this) there is actually very little cooking needed for this recipe. Let’s walk through the steps together in these pictures.Cooking Methods:
- Sautee
- Baking
Preparation Steps:
- Preheat your oven to 375°F (190°C). Line the smaller baking sheet with parchment paper. Place the six sliced and seeded bell pepper halves onto the baking sheet. Set aside.
- Make sure that you have your cooked, shredded chicken and riced cauliflower ready. It is the assumption for the recipe you already have these ingredients on hand.
- Add the shredded chicken, mayonnaise and half of the cheese to the mixing bowl. Mix with the silicone spatula and set aside.
Cooking Steps
- In a heavy bottom skillet over medium-high heat, add the clarified butter or ghee. When the fat is melted, add in the peppers and onions, plus ½ of the salt.
- After 5-6 minutes, the onions should start looking translucent. Now let’s add in the cauliflower rice and remaining salt.
- When the cauliflower rice loses its natural color, add in the chili powder, smoked paprika, cumin, garlic powder and oregano. Stir well and cook for 1-2 more minutes.
- Add the onion, pepper and cauliflower mixture to the mixing bowl with the chicken. Mix well.
- Spoon the chicken mixture into the prepared bell pepper halves, ensuring each pepper gets an equal amount. Top with the remaining shredded cheese.
- Place the chicken stuffed bell peppers in the oven for 30 minutes or until the cauliflower rice is thoroughly cooked.
- Remove, allowing to cool for 5-10 minutes before serving. Top with your favorite toppings and enjoy!

Step 1: Sauté onion and bell pepper in ghee until softened.

Step 2: Add cauliflower rice, season with salt and pepper, and cook until tender.

Step 3: Stir in chili powder, smoked paprika, cumin, garlic powder, and oregano.

Step 4: Cook until the spices are well combined and fragrant.

Step 5: In a bowl, add shredded chicken, shredded cheese, and mayonnaise.

Step 6: Mix the chicken filling until evenly combined.

Step 7: Arrange halved bell peppers cut-side up on a baking sheet.

Step 8: Stuff each bell pepper half with the chicken mixture.

Step 9: Top with shredded cheese and bake at 375°F (190°C) until golden brown.
💡 My Pro Tip
For this recipe, I have a few tips to offer:
- Use smaller bell peppers. Typically, these are going to be yellow and orange bell peppers. The red peppers are huge these days and the green peppers don’t seem to have nice flat edges so they won’t tip over… keep in mind, the bigger the pepper the more chicken stuffing it will require.
- Slice for balance. If your pepper halves aren’t sitting flat, don’t stress about it. Slice a very thin sliver off of the skin side to provide a flatter surface so the pepper won’t tip over.
- Keep the stem on. If you remove the stem, the chicken stuffing will fall out of the pepper and the structure of the pepper tends to break down… leading to droopy peppers. Nobody wants droopy peppers.
⏲️ Time-Saving Tips
- Par-cook the chicken stuffed peppers. You can stuff the peppers with the chicken mixture and then put everything in the refrigerator to be cooked later. It will last a day in the fridge with no problems. After that, the salt in the chicken mixture will draw out too much moisture from the bell pepper and become a bit soggy.
- Use a rotisserie chicken. The fastest way to get shredded chicken is to use a rotisserie chicken and just shred up the meat with two forks. You can check out my rotisserie chicken recipe if you want to see how to make one at home!
- Double the batch. These chicken stuffed bell peppers hold and reheat really well. If you have a group of people coming over for dinner or a larger family, just double up the recipe and eat any leftovers for lunch that week!
What to serve with Southwest Chicken Stuffed Bell Peppers:

Storage and Reheating
As I’ve mentioned, these chicken stuffed bell peppers store very well… and reheat well too! Let’s take a look at some tips on how extend the shelf life.
Storing Chicken Stuffed Bell Peppers:
- Once the stuffed bell peppers have cooled to room temperature, add them to an airtight container and toss in the fridge. They will remain fresh for about 5 days. After that, the moisture content changes the texture of the pepper and the chicken stuffing.
Reheating Tips:
- The best way to reheat these chicken stuffed bell peppers is in a toaster oven or a regular oven set to 350°F (175°C). They will be heated through in about 10 minutes.
- The stovetop is not recommended for reheating.
- You can use a microwave on medium heat until warmed through.
Freezing Tips:
- If you choose to freeze these stuffed bell peppers, be sure to wrap them individually to avoid freezer burn. They will last in the freezer for 3-6 months. To prepare to eat, follow these instructions:
- From frozen: Bake in a 375°F (190°C) oven for about 45-50 minutes, covered, then uncover for the last 10 minutes to melt the cheese.
- Thawed: If thawed overnight in the fridge, bake at 375°F (190°C) for 25-30 minutes, uncovered.
Recipe Conclusion

Other Low Carb Mexican Recipes You Will Love
I realize that this is a recipe for SOUTHWEST chicken stuffed bell peppers, but I don't have that many southwest style recipes... so I'll offer what makes sense and is also delicious:

FAQs
One of the best side dishes to serve with stuffed peppers is a salad with a tangy vinaigrette dressing. You can also serve a light cucumber and tomato salad with fresh herbs or some roasted or grilled zucchini. These types of dishes all work well with stuffed peppers.
Typically a stuffed pepper falls apart from being cooked too long in the oven. Anything over 35 minutes in the oven at 350F or above is going to start to cook the structure out of the pepper and the insides will most likely fall out.
If you are using pre-cooked chicken in the stuffing, a good rule of thumb is about 20 minutes in a 375F oven. If your chicken is raw, it will need to be cooked longer, potentially up to 35 minutes or until the internal temperature of the stuffed pepper reaches a minimum of 165F.

Southwest Chicken Stuffed Bell Peppers Recipe
Ingredients
- 3 bell peppers sliced in half lengthwise and seeded
- 3 cups chicken shredded and cooked
- 1.5 cups cauliflower rice uncooked
- 1 cup Mexican cheese blend shredded
- ¾ cup mayonnaise
- ½ cup onion chopped
- ½ cup bell pepper chopped
- 2 tablespoons ghee or clarified butter
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper ground
Instructions
Preparation Steps
- Set your oven to 375°F (190°C) and line a smaller baking sheet with parchment paper. Arrange the six halved and seeded bell peppers cut-side up on the prepared baking sheet, then set them aside.
- Before starting, ensure your shredded chicken and uncooked cauliflower rice are ready to go—this recipe works best if you have these prepped in advance.
- Combine the cooked chicken, mayonnaise, and half the shredded cheese in a large mixing bowl. Stir together using a silicone spatula until well mixed, then set aside.
Cooking Steps
- Heat a heavy-bottomed skillet over medium-high heat and add the ghee or clarified butter. Once the butter has melted, toss in the diced onion, chopped bell pepper, and half of the salt.
- Sauté for about 5-6 minutes until the onions turn translucent. Stir in the cauliflower rice and the remaining salt, cooking until the rice begins to soften and lose its raw texture.
- Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, and oregano. Mix everything thoroughly and cook for another 1-2 minutes to let the spices bloom.
- Transfer the cooked vegetable mixture to the mixing bowl with the chicken and stir until well incorporated.
- Fill each bell pepper half with the chicken mixture, distributing it evenly among the peppers. Sprinkle the remaining cheese over the tops.
- Bake the stuffed peppers in the oven for about 30 minutes, or until the cheese is melted and the filling is hot.
- Allow the peppers to cool for 5-10 minutes before serving. Add your favorite toppings and dig in!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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