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Easy Chicken Enchilada Stuffed Peppers


Low-carb twist on the classic stuffed peppers. Stuffed with flavorful ground chicken and baked with enchilada sauce and melty cheese. It’s a hearty dinner that is easily customizable.



4 bell peppers, seeds removed and cut in half

2 tbsp olive oil

1 lb ground chicken

1 tbsp taco seasoning

1 small onion, diced

1 jalapeño pepper, seeds removed, half diced, half sliced, divided

2 cloves garlic, finely minced

2 cups enchilada sauce, divided

1 cup Mexican style shredded cheese* SEE NOTES


Avocado slices

cilantro Leaves


To begin, preheat the oven to 350°F.

Now, you want to precook the bell peppers. There are a couple ways to do this. You can fill a large pot or dutch oven with water and bring it to a boil. Salt the water and add the bell pepper halves to the pot. Boil the peppers for 7 minutes, then immediately transfer them to an ice bath (equal parts cold water and ice) to stop the cooking process. Set the peppers aside. You can also place the peppers in the baking dish you plan on finishing the dish in and bake it in the preheated oven for 10-12 minutes while you make the filling. Both methods work great. 

To make the chicken filling, discard the water from the pot and return the pot to the heat (If you used the baking method to precook the peppers, then of course use a separate deep skillet to make the filling). Add 2 tablespoons of olive oil and the chicken to the pan. Cook the chicken, breaking it up as it cooks, until its cooked through. Now, add the taco seasoning, onions, diced jalapeños, and garlic to the pan. Stir and sauté until the onions and pepper are tender, about 5-7 minutes.

Now, pour 1 cup of enchilada sauce into the pan and stir to combine, making sure to lift up all the brown bits from the bottom of the pan. Remove the chicken mixture from the heat and move on to the assembly process. 

Remove the bell pepper halves from the ice bath and dry them off. Now arrange the peppers, cut side up, into a single layer in a 9×13 Rubbermaid Duralite casserole dish. Now, fill each pepper with 2-3 tablespoons of the chicken filling. Then pour the remaining 1 cup of enchilada sauce over the peppers.

If you are prepping this dish for later, this is the time you want to cover the pan and store the peppers in the fridge until you are ready to cook. You can prep this dish a few hours ahead or overnight.

If you are cooking the peppers right away, cover the pan with foil and bake for 10 minutes. Remove the pan from the oven, remove the foil add the cheese and jalapeño slices on top. Increase the oven temperature to 400°F and return the peppers to the oven. Continue to bake for 10-12 minutes until the cheese is melted and bubbly. 

Remove the peppers from the oven, garnish with cilantro and avocado slices and serve immediately. 


* I highly recommend grating your own cheese for any dish that calls for cheese, including this one. Many pre shredded cheeses are coated with ingredients like corn starch so they don’t stick together. Grating your cheese yourself ensures the cheese melts beautifully, and you don’t have any unwanted ingredients in your meal. 

* Most “Mexican style” blends include sharp cheddar, Colby and Monterey Jack cheeses. 

  • Prep Time: 5 mins
  • Cook Time: 35 mins

Keywords: Low carb stuffed peppers, chicken enchilada stuffed peppers, stuffed peppers

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