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Easy Low-Carb Chicken Enchilada Stuffed Peppers Recipe for Perfect Keto Dinner

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A quick and easy low-carb chicken enchilada stuffed peppers recipe that is perfect for keto dinners. This flavorful dish combines tender chicken, cheesy filling, and sweet bell peppers for a comforting and satisfying meal.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup enchilada sauce (low-sugar store-bought like Hatch or Old El Paso)
  • 1 cup shredded cheese (cheddar or Mexican blend; dairy-free cheese for vegan option)
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: handful chopped cilantro for garnish
  • Optional: 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove seeds and membranes. Set peppers upright in a baking dish.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook about 3 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Stir in cumin, chili powder, salt, and pepper. Toast spices for about 30 seconds.
  6. Add shredded chicken and enchilada sauce. Warm through for about 2 minutes until saucy but not watery.
  7. Remove from heat and transfer mixture to a mixing bowl. Stir in ¾ cup shredded cheese and lime juice if using.
  8. Stuff each bell pepper generously with the filling.
  9. Sprinkle remaining ¼ cup shredded cheese evenly over the stuffed peppers.
  10. Bake uncovered for 25-30 minutes until peppers are tender and cheese is bubbly and slightly browned.
  11. Garnish with chopped cilantro and serve warm.

Notes

If peppers brown too quickly, cover loosely with foil halfway through baking. For extra sauce, serve with additional enchilada sauce or sour cream. Peppers can be microwaved briefly before stuffing to soften. Let stuffed peppers rest 5 minutes after baking for easier serving and better flavor melding. Substitute poblano peppers for a smokier flavor or ground turkey for leaner protein. Dairy-free options include coconut-based cream cheese and vegan shredded cheese.

Nutrition

Keywords: low-carb, keto, chicken enchilada, stuffed peppers, easy dinner, healthy, gluten-free

Find it online: https://tastypierecipes.com/easy-low-carb-chicken-enchilada-stuffed-peppers-recipe-for-perfect-keto-dinner/