Chicken Enchilada Stuffed Peppers
If I could eat enchiladas every week without gaining a million pounds, I think I would. I’ve proclaimed my love for enchiladas many times on this blog, so there’s no surprise there!
Eating enchiladas every week is probably not so wise though. So, I love trying to find new, healthier ways to enjoy those flavors and thee simple stuffed peppers came out so tasty!
The filling is simple – just some onion, ground chicken, seasonings, black beans, diced tomatoes, and of course, enchilada sauce! I love to use my favorite homemade enchilada sauce for this recipe, but if you are short on time or have a favorite pre-made version, you can use that too!
Any color bell pepper works here, I like to do a mixture of red and green.
The filling comes together really quickly on the stove and you could even prep it the night before and to just stuff into peppers and bake. Of course, we gotta have some cheese so these get topped with cheese and baked for about 30 minutes and done!
A low-carb way to enjoy enchiladas without all the calories and carbs! You may want to have extra sauce on hand to drizzle while eating or in case you want to add extra to the meat mixture. Just make sure mixture is not too wet.
Chicken Enchilada Stuffed Peppers
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
5
Serving Size:
1 pepper
Amount Per Serving:
Calories: 413Total Fat: 19.5gSaturated Fat: 8.5gCholesterol: 86mgSodium: 854mgCarbohydrates: 25.6gFiber: 7.1gSugar: 6.3gProtein: 32.6g