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Shredded Chicken Stuffed Peppers

A low-carb dinner that's healthy & satifying!

Course #dinner
Keyword #healthy, #lowcarb, #stuffedbellpeppers, chicken
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Author Allie Janszen


Chicken Stuffed Peppers

  • 2-3 chicken breast or rotisserie chicken
  • 1 can black beans drained and rinsed
  • 1 can sweet corn
  • 1 can tomato & green chiles
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 cup dried quinoa or brown rice
  • 6 bell peppers red, orange, & yellow
  • 2 chili packets
  • 1 cup monterrey jack cheese shredded


Preheat oven to 400°

  1. Gather all the ingredients: chicken, black beans, sweet corn, tomato w/green chiles, diced tomatoes, tomato sauce, quinoa or brown rice, bell peppers, chili packets.

  2. Begin by bringing a large pot of water to a boil. Boil chicken for 10 mins. You can also cook the chicken in the oven.

  3. Shred the chicken you just boiled or shred the rotisserie chicken.

  4. Boil water in a large skillet and cook the quinoa until cooked through. Then add all the ingredients into the skillet. Mix together and cook together for 8 minutes.

  5. While the mixture is cooking. Cut the bell peppers, remove the stems and seeds. And place in a baking dish.

  6. Add a couple spoonfuls of the mixture into each bell pepper. We had leftovers of the mixture, save it to enjoy at lunch over lettuce. Top the peppers with jack cheese.

  7. Bake the stuffed peppers at 400° for about 30 mins until the cheese is browned and the peppers are soft. Enjoy!!