Low-Carb Pepper Tacos
The most delicious low-carb pepper tacos EVER! Substitute red pepper for the shell and greek yogurt for the sour cream - you won't notice a difference!
Ingredients
Red Pepper Shells
- 4 red bell peppers
Taco Filling
- 1 lb chicken breast
- 1/2 yellow onion
- 1/2 jalopeño
- 1 tbsp extra virgin olive oil
- 1 packets taco seasoning
- 1 cans black beans strained
- 2/3 cup water
Garnishes
- 1 cup cheddar cheese
- 1/2 cup greek yogurt
Instructions
Carve Red Pepper Shells
- Core the red peppers and take out the seeds.
- Cut the peppers in half to form a pepper taco shell. Set aside.
Taco Filling
- Lay the chicken in a casserole dish or sheet pan. Season with salt and pepper. Bake at 425 for 20-25 minutes (20 for thin-sliced or 25 for normal thickness). If eating the pepper tacos after you make them, KEEP OVEN ON!
- Shred the chicken and set aside.
- Peel the onion and put into food processor. Slice the stem of the jalopeño and remove the seeds. Put jalopeño into the food processor with the onion. Pulse until finely chopped.
- On medium heat, sauté onion jalopeño mixture with olive oil for 5 minutes or until the onions are translucent and softened.
- Add the chicken, black beans, water, and taco seasoning into the skillet with the onion-jalopeño mixture. Cook over medium heat until taco seasoning thickens.
Assemble tacos
- Lay out pepper taco shell on a baking sheet or in a casserole dish.
- Distribute taco filling among the pepper shells.
- Sprinkle shells with cheddar cheese
- Put the shells into the oven for 6 minutes to heat through and melt the cheese.
- Put a tablespoon of greek yogurt on each pepper.
- Enjoy!