Description
Bell peppers stuffed with a cheesy chicken enchilada filling. This dish is perfect for a family dinner and can be a low-carb option.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound cooked shredded chicken
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a large bowl, combine the shredded chicken, enchilada sauce, Monterey Jack cheese, cheddar cheese, sour cream, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Spoon the chicken mixture evenly into the bell pepper halves.
- Place the stuffed peppers in a baking dish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through and bubbly.
- Serve hot.
Notes
- You can use any color bell peppers you prefer.
- For a spicier filling, add a pinch of cayenne pepper.
- Garnish with extra cilantro or a dollop of sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg