• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about
    • Baby
  • Recipes
    • All Recipes
    • Dairy Free
    • Gluten Free
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Beef & Pork
      • Chicken & Poultry
      • Pizza & Flatbreads
      • Pasta & Grains
      • Salads & Vegetables
      • Sandwiches
      • Soups
    • Paleo
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Spiralized
  • 30 Min Recipes
  • Meal Prep Meals
  • Meal Plans
  • shop
  • Contact
    • Press
    • Nutritional Disclaimer
    • Work with Me

With Salt and Wit

Laugh Often. Eat Well.

145 January 30, 2020 Allergy Friendly

Chicken Enchilada Cauliflower Rice Stuffed Peppers

Chicken Enchilada Cauliflower Rice Stuffed Peppers are filled with southwestern, low carb cauliflower rice and mixed with cheesy, enchilada chicken. Perfect to make ahead and bake later!

cauliflower rice stuffed peppers, low carb, cheese, gluten free, tomatoes, comfort food, chicken, mexican, easy, cheesy, recipe, black beans
cauliflower rice stuffed peppers, low carb, cheese, gluten free, tomatoes, comfort food, chicken, mexican, easy, cheesy, recipe, black beans
cauliflower rice stuffed peppers, low carb, cheese, gluten free, tomatoes, comfort food, chicken, mexican, easy, cheesy, recipe, black beans

cauliflower rice stuffed peppers

about these Chicken Enchilada Cauliflower Rice Stuffed Peppers

I can’t get over these cauliflower rice stuffed peppers! They cure that craving for cheesy, Mexican comfort food. Using bell peppers as the cups and subbing cauliflower rice helps reduce the carbs while upping your servings of veggies. Which works out perfectly because my hands cannot stay out of the chip bowl!

Cauliflower Rice Stuffed Peppers

Ingredients you’ll need for these Cauliflower Rice Stuffed Peppers: 

  • Olive Oil
  • Red Onion
  • Rice Cauliflower 
  • Garlic
  • Lime Juice
  • Chili Powder
  • Cumin
  • Salt 
  • Pepper
  • Cooked Chicken 
  • Enchilada Sauce
  • Black Beans
  • Bell Peppers
  • Cheddar Cheese 
  • Optional Toppings: Avocado, Salsa & Cilantro

Cauliflower Rice Stuffed Peppers

how to make these stuffed peppers with cauliflower rice

To prepare the peppers, it’s rather simple but moves quickly! I would suggest having your veggies cut and ready, along with your seasonings measured out, so you are prepared to add them to the pan when it’s time. 

  1. Start by sauteing the onion until soft. Then add cauliflower rice, garlic, lime juice, and seasonings. Stir to combine and cook for a few minutes. 
  2. Add the chicken, enchilada sauce, black beans, and stir to combine.
  3. Divide the mixture between the peppers. Top with cheese. Cover with foil then place in oven and bake for 20 minutes. Remove foil and continue baking 10 minutes, or until cheese is melted and peppers are warmed through.
  4. To serve, top with avocado, salsa, and cilantro.

Cauliflower Rice Stuffed Peppers

Can you prepare these cauliflower rice stuffed peppers ahead of time?

Yes! These cauliflower rice stuffed peppers are ideal to make ahead of time then bake the night of dinner!

  1. To make ahead of time, you can do 1 of 2 things: First, you can make the stuffing then store it in a sealed container and stuff before baking. Or secondly, you can prepare the filling and stuff the peppers, then store the filled peppers until you are ready to bake. Both taste just as delicious! Since stuffing peppers may be more time consuming then you wish for a weeknight, I suggest preparing these peppers on the weekend to make a weeknight dinner that much easier.
  2. These rice stuffed peppers taste great reheated! You can either place back in the oven to reheat (at 375 degrees F) or reheat in the microwave!

How to store these easy stuffed peppers with cauliflower rice

The best way to store the peppers is in an airtight container in the fridge for 5 to 7 days. This is a great opportunity to meal prep for future lunches and dinners. Simply divide the rice stuffed peppers into individual containers. And voila, your meals are ready for the week!

Cauliflower Rice Stuffed Peppers

more easy chicken breast recipes

  • Slow Cooker Honey Chipotle Chicken Tacos

  • Honey Teriyaki Chicken Rice Bowls

  • My Favorite Slow Cooker Shredded Mexican Chicken

  • All Easy Dinner Ideas!

Chicken Enchilada Cauliflower Rice Stuffed Peppers

Chicken Enchilada Cauliflower Rice Stuffed Peppers are filled with southwestern, low carb cauliflower rice and mixed with cheesy, enchilada chicken. Perfect to make ahead and bake later!

20 minPrep Time

30 minCook Time

50 minTotal Time

Yields 4 - 1 Whole Pepper

Author:

Megan

Recipe Image
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 tablespoon avocado or extra virgin olive oil
  • 1/2 small red onion, chopped
  • 16 ounces riced cauliflower
  • 2 cloves garlic, minced
  • Fresh Juice of 1 Lime
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups cooked chicken breast, diced
  • 1 cup enchilada sauce
  • 1 can (15 ounce) black beans, drained and rinsed
  • 4 large bell peppers (I used red & yellow but use whichever color you like)
  • 1 cup shredded cheddar
  • Toppings:
  • 1 medium Avocado
  • Salsa
  • Cilantro

Instructions

  1. Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with nonstick cooking spray. Set aside.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the onion and saute until softened, 5 minutes. Add the cauliflower rice, garlic, lime juice, chili powder, cumin, salt, and pepper. Stir to combine. Then let cook until slightly softened, 2 - 3 minutes. (You don't want to fully cook it as it will continue to cook in the oven.)
  4. Add the chicken, enchilada sauce, black beans, and stir to combine.
  5. Divide the mixture between the peppers. Top with cheese. Cover with foil then place in oven and bake for 20 minutes. Remove foil and continue baking 10 minutes, or until cheese is melted and peppers are warmed through.
  6. To serve, top with avocado, salsa and cilantro.

Notes

*These serving sizes are rather large! If you wish, this dish can serve 8, 1/2 pepper each. Then serve with a side of brown rice! *To make dairy free, leave off cheese. They are still delicious that way! *To make paleo, leave out the black beans, and the cheese is your choice, if you choose to consume it.

Tags

Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
390
https://withsaltandwit.com/chicken-enchilada-cauliflower-rice-stuffed-peppers/

Click Here For Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

145

Categories: Allergy Friendly Tags: easy Dinner, Easy Meal, Easy Meal idea, gluten free, low carb, make ahead, Meal Prep, Mexican

Interested in easy recipes with meal prep tips?

Sign up & receive
- My Weekly Meal Planner
- Plus, you'll receive my FREE Top 15 Make Ahead Recipes eBook!

Previous Post: « Honey Chipotle Crispy Baked Wings
Next Post: Vanilla Espresso Almond Butter Protein Balls »

Reader Interactions

Comments

  1. Sarah says

    January 12, 2017 at 3:17 pm

    I love stuffed peppers! My mom made them growing up but only one way. Love this twist and even forwarded it off to my dad, he'd love them!
    Reply
    • Meg says

      January 12, 2017 at 7:46 pm

      You are lucky that your Mom made them! My mom definitely didn't! And thanks for passing along to your Dad...hope you both enjoy!!
      Reply
  2. Alisa Fleming says

    January 12, 2017 at 7:30 pm

    Oh wow. There's just a whole lot of flavor going on in these stuffed peppers! It's been ages since I've had enchilada sauce and it was a favorite!
    Reply
    • Meg says

      January 15, 2017 at 3:12 pm

      Well I hope you can enjoy these! Just leave the cheese off (I did for mine!) and they were still so tasty!
      Reply
  3. Taylor Kiser says

    January 12, 2017 at 8:57 pm

    Ahh, I'm going to have to get that book! Sounds wonderful! And these stuffed peppers look so delicious! I'm excited too that the stores are now carrying riced veggies like cauliflower and broccoli! Such a time saver, right?!
    Reply
    • Meg says

      January 13, 2017 at 7:05 am

      Oh you will love the book, Taylor! God speaks right to you. It's amazing! And yes...such time savers!
      Reply
  4. Kristina @ Love & Zest says

    January 12, 2017 at 9:05 pm

    OMG yes, these look so dang good!! What a great idea to add cauliflower to stuffed peppers. AND GIMME ALL DAT CHEESE, please?
    Reply
    • Meg says

      January 13, 2017 at 7:14 am

      Thanks Kristina! They seem so indulgent but really aren't!
      Reply
  5. Jessica @ Nutritioulicious says

    January 12, 2017 at 9:07 pm

    These look amazing! Such a smart use for cauli rice!
    Reply
    • Meg says

      January 13, 2017 at 7:15 am

      Thanks so much Jessica!
      Reply
      • Debbie says

        January 3, 2018 at 3:38 am

        I very much enjoyed. I've made before with Italian and Asian spins on them...yummy!
        Reply
  6. Manju | Cooking Curries says

    January 12, 2017 at 9:28 pm

    Such a great idea. A very delicious and filling stuffing for those peppers!
    Reply
    • Meg says

      January 15, 2017 at 3:12 pm

      Thanks so much Manju!
      Reply
  7. Platter Talk says

    January 12, 2017 at 11:27 pm

    I really like what you said in your post about moving forward each day with excitement. Having said that, I really like this recipe, too. Stuffed peppers are one of my favorites and cauliflower rice is something I need to try!
    Reply
    • Meg says

      January 15, 2017 at 3:10 pm

      Oh thank you! It really does help!
      Reply
  8. Brian Jones says

    January 13, 2017 at 12:36 am

    We cook a load of stuffed peppers in the summer, primarily because we grow lots of them, will save this and have a play later in the year :)
    Reply
    • Meg says

      January 15, 2017 at 3:02 pm

      I don't know why we don't more! I hope you are able to to try them! Thanks Brian!
      Reply
  9. Nicola @ Happy Healthy Motivated says

    January 13, 2017 at 2:53 am

    What a wonderful mood-boosting post! I can definitely relate to the feeling when everything (even the simple little things like dishes) just get to be too much. Your post really helped brighten my morning :) And these peppers sound amazing. Love the added veggies instead of rice.
    Reply
    • Meg says

      January 15, 2017 at 2:47 pm

      I am SO happy that I was able to help you!! Have a wonderful week, Nicola!
      Reply
  10. Emily Kyle says

    January 13, 2017 at 6:08 am

    I love the combination of the cauliflower rice and the stuffed pepper! My sister is a diabetic so I will definitley be sharing this tasty low carb recipe with her :)
    Reply
  11. Nancy says

    October 17, 2020 at 2:46 am

    I want to taste this yummy recipe.I will try today.
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

Interested in easy recipes with meal prep tips?

Sign up & receive
- My Weekly Meal Planner
- Plus, you'll receive my FREE Top 15 Make Ahead Recipes eBook!

Search

Footer

SUBSCRIBE & JOIN TO RECEIVE A FREE FAST MEALS EBOOK!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

Copyright© 2025 · by Shay Bocks