White Enchilada Stuffed Peppers
White Enchilada Stuffed Peppers
Bariatric friendly, high in protein and low in carbohydrates
White Enchilada Stuffed Peppers or Zucchinis!
A few (or more) years ago I made White Enchilada Zucchini Boats and my husband and I loved them.
Then I forgot about them. Like you do.
Even back then I remember thinking I should try it with red peppers for a little bit of sweet. So when I remembered the White Enchilada Zucchini Boats I quickly remember my idea to make them White Enchilada Stuffed Peppers…and here we are today. 😁
My local grocery store has plenty of flavor options for The Laughing Cow® cheese so I made mine with their Queso Fresco flavor. If this is not a flavor option you have, look for any spreadable cheese options that seem similar.
This is a great way to get a creamy texture without using a higher fat ingredient. I like Laughing Cow® in raw red pepper strips for a snack but it’s also my favorite secret ingredient for making Creamy Mashed Cauliflower!
Other stuffed pepper recipes
Stuffed peppers and zucchinis are great recipes! I love the texture and flavors plus the bonus of getting your veggies mixed in with your protein. You can click here for the search results for stuffed zucchini boats. My personal favorite is a good zucchini pizza boat :)
Here are a few other stuffed pepper recipes I have on Bariatric Food Coach:
White Enchilada Stuffed Peppers
Ingredients
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 lb boneless skinless chicken breast
- 4 wedges spreadable cheese ex The Laughing Cow® cheese Queso Fresco or Original flavor
- 1/2 cup reduced fat cheddar cheese shredded
- 1/4 cup pickled jalapeño slices chopped
- 3 red bell peppers halved and seeded
Instructions
- Determine your preferred method to cook the chicken breast. For a quick pressure cooker option, add one cup of broth to the bottom of the pot, season chicken with salt and pepper and cook on high pressure for 4 minutes. Allow steam to release naturally for 10 minutes. Remove and shred.
- Preheat oven to 350 F.
- Half and seed the red bell peppers. When chicken is cooked, add to a large bowl with spreadable cheese, 1/4 cup shredded cheese and jalapeños. Mix well and scoop into bell peppers.
- Top bell peppers with remaining cheese and a few extra jalapeños for decoration. Bake for 20 minutes and serve.
Nutrition
This came out PERFECTLY! My whole family loves it.
Yay Wendy I am so excited to hear this! Thanks for the rating and the comment!