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.
Chicken Enchilada Stuffed Bell Peppers
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
- 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.
- 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!
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!
- What are you having for dinner tonight?
- Do you like enchiladas?
- Chicken or steak?
These look incredibly yummy! I love enchiladas (chicken) and have been looking for ways to lower my carb intake without sacrificing flavor so this may be perfect!
This is definitely great for cutting carbs and keeping the flavor!!:)
This is so simple and sounds so delicious! Thank you for the recipe!
It’s always going to be chicken for me! Yum!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
You’re welcome! Hope you enjoy!
1. Leftover chicken tacos! 🙂
2. I sure do!
3. Chicken or vegetarian. I like to make black bean and veggie enchiladas.
Are you still planning on going on a keto diet like you mentioned in Hawaii?
THE BEST!:)
Oh, no not planning that! Just doing more recipes and low carb meals in the evening. I hate diets and I’d probably love it, but it’s healthier for me that I don’t.
I persobally follow the keto diet and if you have any qurstions feel free to ask! Ive also a few low cwrb recipes on my blog–free to check out 🙂
These look so delicious Taralynn! Love the healthy alternative by adding in the pepper rather than tortillas. I love chicken enchiladas! I’ve never had beef before so I need to try those. Tonight for dinner I am making a recipe from Blue Apron. My husband and I started it a few weeks ago, thanks to your review, and absolutely love it! 🙂
Love Blue Apron!!:) So much fun!
The bell peppers are so good and I think I like them better than the tortilla!
I normally don’t like stuffed peppers but maybe it’s because I’m always too lazy to par-boil them and then my peppers are too crunchy 😉 I’m going to have to try these once dairy is back in my life (currently doing a whole20 for June). Thanks for sharing the recipe!
lol definitely better when you precook them!
Hope you enjoy them!!
Yum, this looks amazing! I can give my bf the dish he likes..but keep it s little lighter for me!
Sounds like a win/win!!
Yes this looks so good and filling!! I can’t wait to make a vegetarian version 🙂
http://www.justbeingbrooklyn.com
Bet that’ll be good too!
These certainly look yummy! Saw these on your IG and was drooling already 😉
They are so drool worthy!
These look so good! Thank you for always providing recipes.
You’re welcome!
I loved your comment about the pictures lol I am a blogger and hate making dinner in the middle of the day just to get a good photo. I totally get it! Keep it real.
AMEN SISTA
These look fantastic.
Can you make these dairy free?
Yup! Just use your everyday dairy replacements!
Love the keto recipes!
They’re always fun to play with!
I want to try these with steak!
Let me know how that goes 🙂
My mom made these last night and they were out of this world! We are both eating a keto diet! Thank you for this!
So happy to hear that:)
you can also stuff raw bell peppers with raw ingredients . it is easier, but also it will cook even and perfectly at the same time….. that is what I always do …. I never precook anything, neither bell peppers, nor stuffing.
awesome!
1. NO CLUE lol, I can’t ever plan ahead so probably a sandwich :/
2. I like them okay but I looove tacos lol
3. definitely chicken!
I have a question, about the calories, how do you figure that for your recipies? I’m trying to get better about counting calories but its a pain and just trying to figure the easiest way to do it. You’re always so good with the calorie counts so you must be doing something right lol! thanks!
maybe you can do a post about it?
~Kirsten
I just use M fitness pal recipe calculator. You can’t always trust it since it’s done by users, but it’s usually pretty close. I’m not that picky with calories and macros, so it doesn’t bother me. I’d definitely use your own source if you’re trying to add up macros exactly 🙂
Delicious!
thanks!
These look amazing! I love homemade enchiladas in any form– my favorite is as an enchilada soup. 🙂 I don’t eat meat or cheese, so it’s all about creativity in the kitchen!
LOVE enchilada soup!!
Looks delicious! What kind of taco seasoning do you use?
I just use the packet ones!
Not sure where you are calculating your recipes, but 4oz of chicken breast (the amount per serving in our recipe) has about 20g of protein so your per serving nutrition facts are definitely off. I popped it in a tracker and came up with this per serving info: 229 calories, 12.5g fat, 7.3g carbs, 22.3g protein, and 2.8g fiber. A serving of shredded cheese is normally 1/4 cup so if you were to go ahead and add a normal serving of cheese to each pepper you would only increase the calories by about 80 per pepper and would give you some more keto friendly fat as well.
I’ve made this twice and my hubby LOVES it! ❤️Tons of flavor! We are putting this one in our regular line up.
Thanks for a great meal idea!!
SO HAPP TO HEAR THAT:D
I made myself this while the rest of my family wanted regular enchiladas. It was such a great tasting, healthy substitute. I like all of your healthy recipes and ideas. You make living a fit lifestyle simple and easy to follow. Thanks!
INCREDIBLE
This is my favorite recipe so far! We have made these three times in the past month.
SO HAPPY TO HEAR THAT!!
I made these with red bell peppers and extra cheese! Perfect.
Hi- I just happened to come across this recipe. It looks delicious. I also like your recipes. Do you have a newsletter? I do not have FB, Pinterest or other social media sites. Thank you for sharing.
Thank you for the awesome recipe! We have already made these twice 🙂 So good!
how long do you boil the peppers?
Just until they are a slightly softened. It really depends on the size of your peppers.