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.
Preheat oven to 400 degree F.
Microwave the peppers for 4 minutes.
Meanwhile mix the chicken, onion and pepper jack cheese.
When peppers are done, stuff with the chicken filling and then top with the cheddar cheese.
Bake for 30 minutes.
Optional: Top with sour cream salsa, guacamole, cilantro, jalapeños, etc.