Chicken Enchilada Stuffed Bell Peppers
Servings: 4
Calories: 230kcal
Ingredients
- 6 red bell peppers
- 2 cups cauliflower rice (see my how-to down below!)
- 2 cups shredded chicken (I used about 1/2 of a whole rotisserie chicken)
- 1 can diced tomatoes
- 1/2 white onion diced
- 1/2 green bell pepper diced
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 375ºF.
- Slice the top off of each bell pepper, and pull out the seeds/insides using your fingers. Lay each bell pepper down on its side and slice off a thin layer of the bottom so that it will stand flat in the dish. (Make sure you don't slice off too much- you don't want any holes in the bottom!)
- Combine the remaining ingredients in a large bowl & give it a good mix.
- Scoop the filling into the bell peppers, and place them in a large casserole dish.
- Bake uncovered for 40 minutes, or until the tops are lightly browned and the filling is heated through. The bell peppers should be slightly softened.
Notes
*Tip: If you're in a rush & want to speed up the cooking time, heat your filling in the microwave for a couple of minutes before baking.
Cauliflower rice how-to here
Nutrition
Calories: 230kcal | Carbohydrates: 23g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 160mg | Fiber: 8g | Sugar: 13g | Iron: 4mg