Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers – a delicious, low carb dinner that is full of the Mexican flavors you love! Once you try this healthy twist, you won’t even miss the tortillas!


– Bell Peppers – Shredded Chicken – Enchilada Sauce – Green Chiles – Corn – Black Beans – Cilantro – Cumin

Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.

Step 1

Remove stems from peppers, slice in half lengthwise and and scrape out membranes and seeds. Set aside.

Step 2

In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the Monterrey Jack cheese.

Step 3

Pour chicken broth into the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish.

Step 4

Swipe up for the full recipe!