Low Carb Chicken Enchilada Stuffed Peppers

These cheesy low carb chicken enchilada stuffed peppers make a delicious and easy low carb dinner with only 5 ingredients. They are a gluten free and fun way to get your Mexican food fix. Plus they are high protein too. These Mexican stuffed peppers are full of chicken and cheese and are great for meal planning too. Each pepper has just 2.9 grams net carbs and 42.9 grams of protein!

You might also like these keto Greek stuffed peppers recipe.

Every once in a while I’m in the mood for stuffed peppers. It goes back to my love of eating out of cups. Peppers are like edible cups to me. I have quite a few stuffed pepper recipes on the blog but today I was in the mood for Mexican and so I came up with these cheesy low carb chicken enchilada stuffed peppers.

The enchilada filling is simple but tasty and it goes great with the sweet bell peppers. I used already cooked chicken so that cut down on time so meal prep for this high protein dinner only takes about 5 minutes or so. 

Then pop them in the oven and you have a yummy one pan dinner and with only 5 ingredients! This keto Mexican recipe is great for busy weeknight dinners. 

 Recipe ingredients I used and substitutions.

The 5 simple ingredients I used were cooked chopped chicken breast, Monterey jack cheese, yellow onion, shredded cheddar cheese and sweet bell peppers. I did not use an enchilada sauce in this recipe but you could easily add either red or green enchilada sauce if you wanted. I was trying to keep the carb count down.

Cooked Chicken
This is a great recipe to use leftover chicken or rotisserie chicken. I always have some stored in a ziplock bag in the freezer for recipes like this.

Cheeses
In my regular cheesy chicken enchiladas I use monterey cheese and green chiles. But today I use a Monterey jack cheese to combine them both. However if you want to use the plain monterey cheese and green chiles instead you can. You could also use other cheeses like colby jack or a Mexican blend if you prefer.

I like to use cheddar cheese on the top for color and taste. Again you use more of the Monterey Jack or a Mexican blend cheese. 

Sweet Bell Peppers
These sweetness of the bell peppers work great with the flavors of the filling in this recipe but if you wanted to use green peppers you can. Green bell peppers tend to be bitter though. Polbanos would be great to use too if you have those.

How to make low carb chicken enchilada stuffed peppers.

Note I did not use red or green enchilada sauce because I was trying to keep the carbs down. However if you wanted to add a can of either kind you could mix a little in the filling and top the peppers before adding the cheese on top. 

Step 1: Preheat the oven to 400°F. Spray a baking or casserole dish with cooking spray and set aside. 

Step 2: Slice the peppers in half and clean out the seeds. Place in a microwave safe bowl and cook for 4 minutes to soften them.

Step 3: Chop up the cooked chicken and place in a mixing bowl. Add the finely diced onion and grated Monterey Jack Cheese and mix well. If you want to season with salt and black pepper you can too. I did not though. 

Step 4: Stuff the bell pepper halves with the chicken mixture. Place in the prepared baking dish. Sprinkle the cheddar cheese on top of each pepper then place in the preheated oven. Bake for about 30 minutes until the cheese is golden brown. Take out and let cool before serving. 

We ate these as is but you can add more of your favorie toppings if you want. Try sour cream, guacamole, chopped green onions, diced avocado, salsa, slice black olives, sliced jalapenos, fresh cilantro, etc. 

Store leftovers in an airtight container. These also freeze well so they are a good low carb dinner to use in meal planning. Please scroll down to view the printable recipe card. 

Low carb side dishes that would go great with this dish.

 We just ate this with a nice green salad but there are lots of Mexican low carb side dishes that would go nicely. Here are few of my favorite recipes that would work well. 

• keto cauliflower rice pilaf
• low carb cucumber slaw with margarita dressing
• low carb Spanish cauliflower rice
• keto avocado lime coleslaw
• low carb taco soup or fajita soup

These cheesy low carb chicken enchilada peppers were a very easy dinner and we really enjoyed them. They are a great way to use leftover chicken and they are also good for meal planning. I hope you like them as much as we did. Enjoy!

The nutritional information for 1 stuffed pepper is: 317 calories / 13.4g fat / 4.1g carbs / 1.2g fiber / 42.9g protein = 2.9g net carbs

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