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.
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.
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.
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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