I took my go to Chicken Enchilada filling and stuffed it inside of roasted bell peppers to make these grain-free Chicken Enchilada Stuffed Peppers. I ended up liking these even more than my enchiladas and didn’t miss the tortilla one bit.
To make these #dinnerdoneby9am I fully prepare the peppers in the morning without baking, refrigerate all day, the bake just prior to serving.
-3 bell peppers, sliced in half and seeded
-3 cups cooked shredded chicken
-1 Tbsp olive oil
-3 cloves garlic, minced
-1 (29 oz) can tomato sauce
-1 (8 oz) block cream cheese, softened
-1 Tbsp chili powder
-2 tsp smoked paprika
-1 tsp cumin
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne
-3/4 shredded cheddar cheeses
-chopped green onions and cilantro for garnish
Place peppers cut side down on a greased baking dish. Bake at 400 for 20 minutes. Remove from oven, turn cut side up and set aside.
While peppers bake, heat olive oil in large pan over medium low heat. Add garlic, saute 1 minute, stirring constantly. Add cream cheese, mash and stir. Raise heat to medium, whisk in tomato sauce. Add all dry spices. Lightly simmer about 10min. Place 2 c sauce in bowl. Set aside.
Add chicken to the sauce on the stove. Simmer another 5 minutes.
Once peppers and chicken are cooked, spread 1 c of sauce across the bottom of a 13×9 baking dish. Stuff each pepper with the chicken filling, then place in the dish. Spread the remaining 1 c reserved sauce over the peppers and top with the cheddar cheese. Bake at 350 for 20 minutes, sprinkle with green onions and cilantro and serve.
