Low Carb Chicken Enchilada Stuffed Peppers Recipe by The Birch Cottage
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Low Carb Chicken Enchilada Stuffed Peppers

All the authentic Mexican flavor without all the carbs! If you love traditional chicken enchiladas, you'll love this low carb chicken enchilada stuffed peppers recipe! 
Course: Main Course
Cuisine: Mexican
Keyword: bell peppers, chicken
Servings: 8


  • 4 bell peppers
  • 4 cups chicken cooked and shredded
  • 2 10oz cans red enchilada sauce
  • 1 4oz can diced green chiles
  • 1 14oz can black beans rinsed
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1-1/2 cup monterey jack cheese shredded


  • Preheat oven to 350 degrees F. 
  • Cut stems from peppers and slice peppers in half lengthwise. Scrape out the seeds and cut away any membrane. 
  • In a large bowl, combine the cooked shredded chicken, green chiles, black beans, garlic powder, salt, chili powder, cumin and 1 cup of Monterey Jack cheese. Mix well. Add one can of enchilada sauce and mix well. (You may not need a whole cane of sauce. Just use enough until the chicken is nicely saturated with sauce.)
  • Pour about 1/4 cup enchilada sauce into the bottom of your baking dish. Place bell pepper halves into the baking dish (cut side up). Spoon the chicken filling into the pepper halves. Sprinkle the remaining cheese on top of the stuffed peppers. Pour remaining enchilada sauce over the stuffed peppers.
  • Cover the baking dish with aluminum foil and bake for 45 minutes. Remove aluminum foil and continue baking for 10-15 minutes or until cheese is melted and nicely browned.
  • Serve with a nice dollop of sour cream or your favorite toppings.