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Chicken Taco Stuffed Peppers

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

It doesn't have to be Taco Tuesday to enjoy these Chicken Taco Stuffed Peppers! These peppers are full of flavor stuffed with shredded chicken and a few other ingredients that you probably have on hand making it the perfect any day dinner. You can prep your chicken over the weekend so it's ready to go when you want to make this. Add some fun toppings like avocados, limes and onions. The whole family is going to love these!


5 bell peppers, assorted colors
1 lb chicken breast, cooked & shredded
12 oz frozen cauliflower rice
1 cup red onion, diced, plus a few slices for garnish
1/2 cup fresh cilantro, chopped
3 tbsp taco spice
14.5 oz tomato sauce
14.5 oz diced tomatoes
1/2 cup nutritional yeast
1 lime, juiced
1 lime, sliced for garnish

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 375˚
Cut peppers top to bottom and remove seeds
Place in baking dish open ends up
Combine all remaining ingredients in a large bowl, mixing well
Fill peppers
Pour some water into bottom of pan
(just enough to cover bottom)
Bake 35-40 minutes till peppers are soft
Garnish with onion slices & limes
Enjoy this recipe by Penny's Primal!

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