Chicken Enchilada Stuffed Bell Peppers

Happy Wednesday! I’m so excited for today. My dad is coming over and we are going to build a back deck! I’ve been stalking decks on Pinterest, and we finally put together a plan. My dad is the ultimate when it comes to building. He’s built my desk, my coffee table, my farmhouse table, my end tables, my bed, and the list goes on! I can’t wait to get everything put together in the back. I imagine hanging lights, a grill, cute chairs, and an adorable rug to pull it all together! Pinterest has me dreaming big today.

Before I get to work, I wanted to share my enchilada stuffed bell pepper recipe with you. I promise…you will not regret making these! Kyle and I made these last Sunday and I cannot wait to make them again. They are super low carb and also great for meal prep. I ate them almost all week long. 

5 from 4 votes
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Chicken Enchilada Stuffed Bell Peppers

Bell peppers stuffed with cheesy chicken enchilada filling. Low carb & high protein! 

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 195 kcal
Author Taralynn McNitt

Ingredients

  • 2 Lbs Boneless & Skin-less Chicken Breast diced
  • 1/2 Large Yellow Onion diced
  • 3 Tbsps. Olive Oil
  • 1/2 Tsp Black Pepper
  • 1 Tsp Sea Salt
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Onion Powder
  • 3 Tbsps. Cream Cheese
  • 1 Tbsps Taco Seasoning (from packet)
  • 1 Can Green Chiles (do not drain)
  • 1 Cup Red Enchilada Sauce
  • 4 XL Green Bell Peppers
  • 3/4 Cups Mexican Blend Cheese

Instructions

  1. Cut the tops off of the bell peppers, remove the seeds and stem, add to a large pot of boiling water, and cook until slightly soft. 

  2. Dice chicken breast. Add the chicken to a frying pan with olive oil and chopped onion. Sprinkle black pepper, garlic powder, onion powder, minced onion, and sea salt on top.

  3. Once the chicken is fully cooked, add the taco seasoning.

  4. Mix in the can of chiles and cream cheese.

  5. Stir in 1/4 cup of red enchilada sauce. Give the mixture a taste test and determine if it needs any more seasoning. I usually add extra black pepper or garlic powder if it needs it.

  6. Slice the cooked bell peppers in half. Lay them on a greased baking dish.

  7. Fill the bell peppers with the enchilada filling. (Approximately 1 cup per pepper half.)

  8. Preheat oven to 400.

  9. Top bell peppers with cheese. 

  10. Pour the remainder of the enchilada sauce over the bell peppers. 

  11. Bake until the cheese is completely melted and slightly crispy. 

  12. Let the bell peppers cool for ten minutes before serving! 



Ingredients: 2 lbs Boneless & Skinless Chicken Breast, 1/2 Large Onion (Diced) 3 Tablespoons Olive Oil, 1/2 Teaspoon Black Pepper, 1 Teaspoon Sea Salt, 1/2 Tablespoon Garlic Powder, 1/2 Tablespoon Onion Powder, 3 Tablespoons Cream Cheese, 1 Tablespoon Taco Seasoning, 1 Can Green Chiles, 1 Cup Red Enchilada Sauce, 4 Extra Large Bell Peppers, 3/4 Cup Mexican Cheese. 
Cut the tops off of the bell peppers, remove the seeds and stem, add to a large pot of boiling water, and cook until slightly soft. I added salt to the water.

Dice chicken breast. Add the chicken to a frying pan with olive oil and chopped onion. Sprinkle black pepper, garlic powder, onion powder, minced onion, and sea salt on top.

Once the chicken is fully cooked, add the taco seasoning.

Mix in the can of chiles and cream cheese.
Stir in 1/4 cup of red enchilada sauce. Give the mixture a taste test and determine if it needs any more seasoning. I usually add extra black pepper or garlic powder if it needs it.

Slice the cooked bell peppers in half. Lay them on a greased baking dish.

Fill the bell peppers with the enchilada filling. (Approximately 1 cup per pepper half.)
Preheat oven to 400. 
Top bell peppers with cheese. 
Pour the remainder of the enchilada sauce over the bell peppers. 
Bake until the cheese is completely melted and slightly crispy. 
Let the bell peppers cool for ten minutes before serving!  Makes eight servings.

Nutrition Per Bell Pepper: 195 Calories, 8g Carbs, 5g Fat, 8g Protein, 3g Fiber, 1g Sugar

Perfect with a side of avocados or rice! I love how filling and comforting this meal was. Plus, super quick and easy meals are my favorite. I don’t take the time to take really pretty photos because I just want to cook it and eat it and be done with it! 
Questions for you!

  1. What are you having for dinner tonight?
  2. Do you like enchiladas?
  3. Chicken or steak?

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