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Oven Baked Creamy Southwest Stuffed Peppers

August 6, 2019 | Author: Ashley McCrary

These creamy oven baked Southwest Stuffed Peppers make for the perfect dinner that is sure to satisfy the whole family. Stuffed peppers are a great way to change up your boring dinner routine. They can be stuffed with any combination of meat, veggies and sauce. These speppers include a combination of chicken, cauliflower rice, nutritional yeast and topped with my homemade ranch dressing.

Southwest Stuffed Peppers

At our house, we love “Taco Tuesday,” but we don’t love all the carbs that go with the tacos. I will substitute these peppers whenever the family is craving Mexican food. This recipe is for sure to satisfy your craving. The peppers have a nice crunch and the cauliflower rice is super filling, so it is almost like eating a crunchy taco.

Southwest Stuffed Peppers

These tender and delicious peppers are Whole30, Keto and Paleo compliant along with being gluten and dairy free. Even though they are super healthy, they don’t skimp in flavor. If you are watching your waistline, give this recipe a try.

Can you freeze these Southwest Stuffed Peppers?

These peppers not only serve as a great weeknight meal, but you can also freeze them for a later date. Simply allow each pepper to cool and wrap tightly in plastic wrap and place in the freezer. Make sure to write the name along with the date on the pepper. When ready to serve, thaw and reheat in the microwave or oven.

Southwest Stuffed Peppers

What are a few additional sides that will pair with these Southwest Stuffed Peppers?

Since the peppers are stuffed with cauliflower rice, this can serve as the main dish and side. If you are feeling like you still need an additional side dish, serve with blanched asparagus, side salad or steamed broccoli.

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Southwest Stuffed Peppers

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If you like this recipe, be sure to check out my other favorites below:

Grilled Lime Chicken with Mango Pineapple Salsa

25 minute Butternut Squash Chicken Pasta

Butternut Chicken Pasta

Beef Tips and Gravy 

Beef tips and gravy


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Southwest Stuffed Peppers

Creamy southwest stuffed peppers stuffed to perfection with diced chicken breast, sauteed onions, cauliflower rice, and a mixture of southwest seasoning and tossed together with homemade ranch dressing. This is a great weeknight Whole30, Keto or Paleo dish.

  • Total Time: 30 minutes
  • Yield: 6 peppers 1x


  • 6 multicolor bell peppers ((seeded))
  • 4 cups cauliflower rice ((or 1 head of cauliflower, see notes))
  • 4 large chicken breast
  • 1 small yellow onion ((chopped))
  • 2 garlic cloves ((minced))
  • 1 tbsp olive oil
  • 1/ 4 cup Compliant Ranch ((see notes))
  • 1 tsp onion powder
  • 1 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • Cilantro (to garnish)


  1. Preheat the oven to 425°F. Cut the tops off each pepper and remove seeds. Place on a coated baking sheet and cook for 20 minutes or until tender.
  2. Meanwhile, heat a skillet over medium-high heat with 1 tbsp of olive oil and minced garlic
  3. In the skillet, add the 4 chicken breast. Cook 5-6 minutes on each side.
  4. Remove the chicken breast once completely cooked and dice into small cubes
  5. In the hot skillet, add the pressed garlic and 1 chopped yellow onion.
  6. Cook until onions are translucent, then add 4 cups of cauliflower rice.
  7. In a large bowl, mix together and add the diced chicken, ¼ cup Whole30 Ranch, nutritional yeast, cumin, chili powder, onion powder, salt and pepper to the rice mixture.
  8. Stuff each pepper with chicken and cauliflower mixture. Add peppers to a casserole dish and add to oven for 10-15 mins.
  9. Remove from oven and top with extra ranch and fresh cilantro.


Click here for my Whole30 Ranch recipe  

*Note: If you are using a head of cauliflower: Add the florets to a food processor and pulse until it becomes a rice like consistency. Add the rice to a bowl along with 2 tbsp of water and microwave for 5 minutes. This will help make it tender and quicker to cook. Should be about 4 cups

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Cuisine: Mexican


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

(AD) With the back-to-school season right around the corner, life can get pretty busy. I'm here to help with a quick and easy lunchbox idea featuring @StarKistCharlie Hot Buffalo Style Tuna Creation Pouch. If you are not a fan of spicy, don't fear, these little pouches come in 23+ varieties and you can find them in the tuna aisle in the grocery store or online. Most of the pouches have 10g+ lean protein per single-serve pouch and 110 calories or less. I love serving these with my favorite fruits and veggies to make them a complete lunch or snack. These pouches are also great for a post-workout protein-filled snack. Just tear it open and eat straight from the pouch. #EverydayGoals

✨Pickle Boats✨
2 @StarKistCharlie Hot Buffalo Style Tuna Creation Pouches
2 tablespoons mayo
2 tablespoons red onion chopped
2 large pickles, sliced lengthwise 

Using a spoon, scoop out the seeds to create boats. Mix the tuna together with the mayo and red onions. Fill each pickle with the tuna. 

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Every year I let the girls pick out a theme for their birthday cakes and I try to make it magical. This year Eloise wanted a chocolate cake with watercolor buttercream along with pink and teal macarons. It turned out better than I imagined and Eloise absolutely love it!!!

🧁For the buttercream, I used my recipe that is located on my site. You can also find it in my profile

🍰As for the cake, I  used my box cake mix hack. This is seriously my favorite way to make a cake because it tastes straight from the bakery. See the hack below

✨Follow the box cake mix instructions but with these changes 
Tip 1 Add one more egg (or add 2 if you want it to be very rich)
Tip 2 Use melted butter instead of oil and double the amount
Tip 3 Use milk instead of water
Tip 4 if using for cupcakes fill 3/4 of cupcake liners with the mix.
✨Bake according to the box and remove it two minutes early and let them sit for a couple of minutes in the tin. ✨Remove and allow them to cool

🍓I used Bonne Maman Strawberry Jam for the middle 

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8 years ago you made me a mother and everyday since has been so much brighter. 

It’s such a joy watching you grow up. I hope you know how much you are loved and cherished. Can’t wait to see what you do in this world, kid! 

We love you, Sweet Eloise. Happy 8th Birthday!!

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Follow @healthylittlepeach for more recipes, tips and tricks. 

✨This cozy, protein-packed Chicken Zoodle Soup is a recipe you don’t want to miss! A healthy twist on a classic favorite, this soup is a winner!

See my profile for my full recipe or you can find it at

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