Stuffed bell peppers make a super versatile dish, perfect for Paleo eaters. Mix up whatever filling you’d like, with meat & vegetables of your choice, cut open some peppers, and bake ’em.

For this recipe, I chose to go with an “enchilada” flavor profile. I added the spices I would use for a red enchilada sauce, then combined it with tomatoes, green bell peppers, and cauliflower rice to bulk it up a bit. I decided to shred up rotisserie chicken for this dish since we had one on hand- but you could easily grill up your own chicken for shredding.

Feel free to switch up the spices and try other meats (ground beef would be good too!) to create your own stuffed pepper combo, then use the cooking directions here as a guide.

I hope you enjoy!

Let me know if you give them a try! Comment below, or tag me in a picture on Instagram: @justjessieb 🙂

Print Recipe

Chicken Enchilada Stuffed Bell Peppers

Servings:

Calories: 230kcal

Ingredients

6 red bell peppers
2 cups cauliflower rice (see my how-to down below!)
2 cups shredded chicken (I used about 1/2 of a whole rotisserie chicken)
1 can diced tomatoes
1/2 white onion diced
1/2 green bell pepper diced
1 tbsp tomato paste
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste

Instructions

Preheat the oven to 375ºF.
Slice the top off of each bell pepper, and pull out the seeds/insides using your fingers. Lay each bell pepper down on its side and slice off a thin layer of the bottom so that it will stand flat in the dish. (Make sure you don't slice off too much- you don't want any holes in the bottom!)
Combine the remaining ingredients in a large bowl & give it a good mix.
Scoop the filling into the bell peppers, and place them in a large casserole dish.
Bake uncovered for 40 minutes, or until the tops are lightly browned and the filling is heated through. The bell peppers should be slightly softened.