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.
Ingredients
- 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
Toppings
- 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.
Instructions
- Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
- Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
- In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast. Mix together well.
- 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.
- Remove from oven and top with additional topping as desired, like diced avocado, cilantro, and additional ranch. Serve right away and enjoy!
Nutrition:
4 Servings
Calories: 152kcal
Carbs: 16g
Protein: 3 g
Fat: 8g