Chicken Enchilada Stuffed Peppers (Paleo, Whole30)
Ingredients
- 4 medium bell peppers
- 2 1/2 - 3 cups cooked chicken shredded
- 10 oz enchilada sauce check ingredients*
- 4 oz can diced green chiles
- 1/4 cup homemade ranch dressing or paleo store bought
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp lime juice
- 3 Tbsp fresh cilantro chopped
- 2 tsp nutritional yeast optional (for flavor)
- Sea salt to taste
toppings:
- Ranch either homemade or store bought, like Tessemae’s
- Avocado
- Additional Cilantro
Instructions
- Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
- Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
- In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast. Mix together well.
Full read at https://www.paleorunningmomma.com/chicken-enchilada-stuffed-peppers-paleo-whole30-keto/