Chicken Enchilada Stuffed Peppers {Paleo, Whole30}

These chicken enchilada stuffed peppers have a creamy, savory, flavor-packed filling that you won’t believe is dairy-free, paleo, and Whole30 compliant! It’s easy to throw together and perfect to make ahead of time for weeknights.

  • 4 medium bell peppers
  • 10 oz enchilada sauce check ingredients*
  • 4 oz can diced green chiles
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp lime juice
  • 3 Tbsp fresh cilantro chopped
  • 2 tsp nutritional yeast optional (for flavor)
  • Sea salt to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup homemade ranch dressing or paleo store bought
  • 2 1/2 - 3 cups cooked chicken shredded

  • Additional Cilantro
  • Avocado
  • Ranch either homemade or store bought, like Tessemae’s

Chicken Enchilada Stuffed Peppers {Paleo, Whole30}

  1. Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
  2. Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
  3. In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast. Mix together well.
  4. 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.
  5. Remove from oven and top with additional topping as desired, like diced avocado, cilantro, and additional ranch. Serve right away and enjoy!

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