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!

Chicken Enchilada Stuffed Peppers

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!

Chicken Enchilada Stuffed Peppers

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!

Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers
Yield: 4-5 servings

Chicken Enchilada Stuffed Peppers

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

A low-carb way to enjoy enchiladas without all the calories and carbs!


  • 4-5 bell peppers (any color)
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely diced
  • 1 pound ground chicken
  • 1 (15-ounce) can low sodium black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 1 cup enchilada sauce (homemade or canned)
  • 1 1/4 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees F. Slice off the tops of each pepper and remove the seeds. Set aside.
  2. Add the oil to a skillet over medium high heat. Saute the chicken and onion until lightly browned and cooked, about 8 minutes. Season with chili powder, cumin, and salt. Stir in the black beans and tomatoes. Stir in the enchilada sauce until combined (can add more if mixture seems too dry).
  3. Arrange peppers in 8x8 baking dish. Divide mixture evenly into each pepper. Then sprinkle the cheese on top of each stuffed pepper. Bake for about 30-35 minutes or until the peppers are tender and the cheese is melted.


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.

Nutrition Information:



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

Chicken Enchilada Stuffed Peppers