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