Chicken Enchilada Stuffed Peppers

These chicken enchilada stuffed peppers have a creamy, savory, flavor-packed filling. It’s easy to throw together and perfect to make ahead of time for weeknights.


  • 4 medium bell peppers
  • 2 1/2 – 3 cups cooked chicken shredded
  • 10 oz enchilada sauce (recommended: El Pato Red Chile Enchilada Sauce)
  • 4 oz can diced green chiles
  • 1/4 cup homemade ranch dressing or paleo store bought
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp lime juice
  • 3 Tbsp fresh cilantro chopped
  • 2 tsp nutritional yeast optional (for flavor)
  • Sea salt to taste


  • Ranch either homemade or store bought, like Tessemae’s
  • Avocado
  • Additional Cilantro
Optional – Homemade Ranch Sauce:
  • 1/2 cup homemade mayo or purchased paleo mayo
  • 3 Tbsp coconut cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dried chives
  • 1/4 tsp dried dill
  • 1 tsp fresh lemon juice
  • 1/8-1/4 tsp salt or to taste

Whisk all ingredients together and chill.


  1. Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
  2. Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
  3. In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast. Mix together well.
  4. Place peppers in the casserole dish, then scoop chicken mixture evenly into each pepper-half. Bake in the preheated oven for 35 mins or until peppers are soft.
  5. Remove from oven and top with additional topping as desired, like diced avocado, cilantro, and additional ranch. Serve right away and enjoy!

4 Servings

Calories: 152kcal

Carbs: 16g

Protein: 3 g

Fat: 8g

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