Chicken Stuffed Bell Peppers (low carb & high protein dinner) - Simply Taralynn

Dinner Meal Prep Recipe: High-Protein & Low-Carb + Gluten-Free! Chicken Stuffed Bell Peppers with 35 grams of protein!

If you’re looking for a healthy meal prep recipe that’s low in carbs and packed with protein, these delicious Mexican chicken-stuffed bell peppers are a must-try! They’re incredibly easy to make, perfect for meal prep, and make dinnertime stress-free all week long! Chicken Stuffed Bell Peppers (low carb & high protein dinner) – Simply Taralynn

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Dinner Meal Prep Recipe: High-Protein & Low-Carb!

I’ve been making these chicken-stuffed bell peppers for years! I’ve been meaning to share this recipe on the blog, but I haven’t had time to take proper photos. I finally decided to post it anyway with some quick cell phone shots—after all, the photos don’t change the recipe, so why wait? Maybe I’ll update them later with some nicer camera shots!

On Sundays, I love making a big batch of these for the family to enjoy throughout the week. These bell peppers are huge and pack over 35 grams of protein per serving! They’re so filling that I usually eat half for lunch and save the other half for dinner. I like pairing them with sweet potatoes or fresh pineapple for a delicious and balanced meal.

They’re SO flavorful and come together in just 30 minutes—perfect for meal prep or an easy weeknight dinner!
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Chicken Stuffed Bell Pepper Ingredients:

Large red bell peppers
Olive oil
Ground chicken
Cabbage
Sweet onion
Diced green chilies
Taco seasoning
Garlic powder
Black pepper
Heavy cream
Black beans
Mexican cheese

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How to Make Chicken Stuffed Bell Peppers

Prepare the Bell Peppers – Bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds. Boil the peppers for a few minutes until they soften, then drain and set aside.

Cook the Chicken – In a pan over medium-high heat, heat some olive oil and cook the ground chicken until browned. Remove from the pan and set aside.

Sauté the Veggies – In the same pan, cook the cabbage and onion until softened.

Mix the Filling – Add the cooked chicken back to the pan. Stir in taco seasoning, green chilies, garlic powder, black pepper, and heavy cream. Mix well, then fold in the black beans.

Bake & Serve – Bake until the cheese is melted and bubbly. Let cool slightly, then serve and enjoy!

Here are some ingredient swaps you can make:

Protein Swaps:

Ground Turkey
Ground Beef
Shredded Rotisserie Chicken
Plant-Based Crumbles

Veggie Swaps:

Spinach or Kale
Zucchini or Mushrooms
Cauliflower Rice

Dairy Swaps:

Greek Yogurt
Dairy-Free Cheese

Carb Swaps:

Quinoa or Brown Rice
Riced Cauliflower
Black Beans or Chickpeas