Cheesy Chicken Enchilada Stuffed Peppers

These cheesy chicken enchilada stuffed peppers make a delicious and easy low carb dinner that your family will love. They are a gluten free and fun way to get your Mexican food fix.

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 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 chicken enchilada stuffed peppers. The filling is simple but tasty and it goes great with the sweet bell peppers. Prep for this low carb dinner only takes about 5 minutes or so and then pop them in the oven and you have a yummy one pan dinner!

 

Stuffed pepper Recipe tips

To speed up this dinner I used already cooked chicken. I buy a rotisserie chicken or roast one and then pull the meat off the bones. Then I freeze the meat for dishes like this or for wedding soup.  Another tip to speed up this dish is to microwave the peppers first. Since the chicken is already cooked this makes the stuffed peppers cook uniformly and faster altogether. 

 

Chicken enchilada stuffed pepper recipe

• Clean peppers and microwave for 4 minutes.
• Meanwhile mix chicken, cheese and onions together for the stuffing.
• When peppers are done, stuff with the filling and top with cheese.
• Bake for 30 minutes and serve with sour cream, cilantro or even salsa. 

 

When it comes to toppings, you can try fresh cilantro, sour cream, salsa, jalapeños, guacamole, etc. This is not the lowest carb meal but I would still consider it low carb. The nutritional information for 1 stuffed pepper is:

341 cals / 13.9g fat / 9.4g carbs / 2.2g fiber / 43.4g protein = 7.2g net carbs

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