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Keto Enchilada Stuffed Peppers

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Keto Enchilada Stuffed Peppers

Ingredients:

Makes 4 servings
7 Net carbs/serving

16 oz. Ground chicken
1 Tbsp. Olive oil
1/2 C. Chopped onion
1 tsp. Chili powder
1 tsp. Cumin
1/2 tsp. Oregano
8 Tbsp. Canned red enchilada sauce
1/2 C. Mexican blend shredded cheese
2 Medium red bell peppers or sweet grilling peppers
Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees.
2. Slice the peppers in half, and remove the seeds from the inside.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the ground chicken to the heated skillet, and saute until almost cooked through.
5. When the ground chicken is close to being done, add in the chopped onion, and saute until the ground chicken is cooked through and the onions are softened.
6. Mix in the chili powder, cumin, oregano as well as the salt and pepper to taste.
7. Place the pepper halves into a well-greased casserole dish, and spoon the mixture into each one.
8. Top the meat mixture with the shredded Mexican blend cheese, and top each pepper with a tablespoon of the red enchilada sauce.
9. Bake the peppers for 25-30 minutes until the peppers have softened and the cheese is melted.
10. Top each pepper with another tablespoon of the enchilada sauce, and serve with freshly chopped parsley for garnish if desired.

Yield: 4

Keto Enchilada Stuffed Peppers

Keto Enchilada Stuffed Peppers

A family favorite that is great for keto and non-keto families.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 16 oz. Ground chicken
  • 1 Tbsp. Olive oil
  • 1/2 C. Chopped onion
  • 1 tsp. Chili powder
  • 1 tsp. Cumin
  • 1/2 tsp. Oregano
  • 8 Tbsp. Canned red enchilada sauce
  • 1/2 C. Mexican blend shredded cheese
  • 2 Medium red bell peppers or sweet grilling peppers
  • Salt and pepper to taste

Instructions

    1. Preheat the oven to 350 degrees.
    2. Slice the peppers in half, and remove the seeds from the inside.
    3. Heat the olive oil in a skillet over medium-high heat.
    4. Add the ground chicken to the heated skillet, and saute until almost cooked through.
    5. When the ground chicken is close to being done, add in the chopped onion, and saute until the ground chicken is cooked through and the onions are softened.
    6. Mix in the chili powder, cumin, oregano as well as the salt and pepper to taste.
    7. Place the pepper halves into a well-greased casserole dish, and spoon the mixture into each one.
    8. Top the meat mixture with the shredded Mexican blend cheese, and top each pepper with a tablespoon of the red enchilada sauce.
    9. Bake the peppers for 25-30 minutes until the peppers have softened and the cheese is melted.
    10. Top each pepper with another tablespoon of the enchilada sauce, and serve with freshly chopped parsley for garnish if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 135mgSodium: 534mgNet Carbohydrates: 7gProtein: 32g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

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