I made enchiladas for the kids a few nights ago and not wanting to make a separate meal for myself, I tried to come up with a healthier option. Yes, I know enchiladas aren’t that terrible for you, but my metabolism in my early 40s has decided that white, processed carbs (a.k.a. a tortilla) should be converted into fat just as fast as I can swallow it down. So, like many of us trying to combat this slowing metabolism head on, I’ve decided to lower my carb intake, specifically processed carbs. This Chicken and Black Bean Enchilada Stuffed Pepper recipe was my solution to have my enchilada and eat it too 😉
– 4 Red Peppers
– 1 lb Chicken
– 1 yellow squash diced
– Can of black beans
– 4 oz can of green chiles (mild or hot depending on your tolerance for spice)
– Can Enchilada Sauce (again mild or hot based on your preference)
– 1/2 Cup diced white onions
– 1/2 cup shredded mexican cheese (optional)
– Tbsp EVOO
– 1 jalapeño (sliced – leave a few slices out of mix to put on top)
– salt and pepper to taste
– Preheat oven to 400F.
– Saute onions in olive oil. Add chicken and continue cooking until chicken is almost cooked through. Add yellow squash and cook until it is starting to get tender and chicken is cooked.
– Add chicken mixture to a large bowl and add remaining ingredients.
– Cut off the tops of the red peppers and deseed. Stuff each pepper with the enchilada mixture. You can top with extra cheese which I know my husband would have preferred. Place your sliced jalapeño on top of each stuffed pepper.
– Spray baking sheet with non-stick spray. Place your stuffed peppers on top of the backing sheet and cook for 15 – 20 minutes (until red peppers are soft and roasted).
Top each cooked pepper with salsa. Add a dollop of sour cream, greek yogurt, or guacamole for an added touch of flavor 🙂 Enjoy!
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