Chicken Stuffed Peppers

Chicken Stuffed Peppers are the perfect easy, healthy, and low carb weeknight meal! They only need 10 minutes of prep time and 30 minutes in the oven.

📝 Ingredients

• 4 sweet twister peppers (bell peppers also work)
• 2 cups pulled apart rotisserie chicken (or cooked chicken breast)
• 1 batch Easy Healthy Enchilada Sauce
• 1 cup shredded block cheese of choice (my favorites are cheddar or a Mexican shredded cheese mix)

👨‍🍳 Instructions

1. 1Preheat the oven to 350 F.
2. 2Make a small slit across half of the...: Make a small slit across half of the top of the pepper (under the stem), from the middle of that slit make a long slit down the length of the pepper (be careful not to cut the stem off). Remove the seeds. Wash and dry the peppers. *If you're using bell peppers, see the notes.
3. 3Stuff each pepper with ½ cup rotisserie chicken.
4. 4Place the stuffed peppers in a 9 x...: Place the stuffed peppers in a 9 x 9 metal non-stick baking dish.
5. 5Pour the enchilada sauce over the peppers, doing...: Pour the enchilada sauce over the peppers, doing your best to get the inside of the peppers coated with sauce.
6. 6Sprinkle the cheese over the top of the...: Sprinkle the cheese over the top of the peppers.
7. 7Cover with tented aluminum foil (make sure the...: Cover with tented aluminum foil (make sure the aluminum foil isn’t touching the cheese).
8. 8Bake for 30 minutes, or until the peppers...: Bake for 30 minutes, or until the peppers are cooked through, the chicken is hot, and the cheese is bubbly.