Rotisserie Chicken Enchilada Stuffed Peppers

Share on pinterest
Pinterest
Share on facebook
Facebook

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

Rotisserie Chicken Enchilada Stuffed Peppers make the perfect easy, healthy, and low carb weeknight meal! With only 10 minutes of hands-on time and 30 minutes in the oven, you’ll have dinner ready in no time!

Healthy enchilada stuffed peppers with rotisserie chicken.

How to Make Stuffed Peppers:

This stuffed pepper recipe is one of the easiest I’ve seen, and it’s full of delicious flavor.

Make a “T” shaped slit in each pepper. Do this by making a horizontal cut underneath each stem across the top half of each pepper. Then make a vertical slit down the front of the pepper. Remove the seeds.

Next, stuff each pepper with 1/2 cup shredded cooked rotisserie chicken. Place each pepper into a nonstick 9 x 9 metal baking dish. Pour the sauce over the peppers and sprinkle with cheese. Cover with tented aluminum foil and bake.

Sweet twister peppers stuffed with rotisserie chicken.

This is what your “T” shaped slit should look like once you’ve stuffed each pepper with chicken.

Sweet twister peppers stuffed with rotisserie chicken in a baking dish.

As long as you use a non-stick pan, there’s no need to grease your pan before adding the stuffed peppers.

Stuffed sweet twister peppers covered in enchilada sauce.

Pour the sauce over the peppers. Open each pepper a bit as you do this so you get plenty of sauce inside each one.

Stuffed peppers covers in shredded cheese.

Sprinkle the shredded cheese over the stuffed peppers. Do your best to only sprinkle the cheese in the middle of the peppers. This helps keep it from melting over the edges where it would disappear into the sauce.

Tented aluminum foil over a baking dish.

Be sure to tent your aluminum foil before baking! If you don’t, the cheese will stick to the aluminum and create a mess.

Rotisserie chicken enchilada stuffed peppers in a pan.

How to Eat a Stuffed Pepper:

Plate each pepper and pour over some of the remaining sauce. Serve it with a side salad and eat it with a knife and fork. Enjoy the entire pepper (except for the stem).

Rotisserie chicken enchilada stuffed peppers in a pan.

Use my Easy Healthy Enchilada Sauce for this recipe to keep this dinner healthy and bursting with delicious flavor. If you don’t have time to make your own sauce, you could use store bought as well. Just be sure to check the ingredients to make sure that they are compliant with your way of eating.

Enchilada sauce being poured over a skillet of enchiladas.
Yield: 4 stuffed peppers

Rotisserie Chicken Enchilada Stuffed Peppers

Rotisserie chicken enchilada stuffed peppers in a pan.

Rotisserie Chicken Enchilada Stuffed Peppers are the perfect easy, healthy, and low carb weeknight meal! Only 10 minutes of prep and 30 minutes in the oven.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 sweet twister peppers
  • 2 cups pulled apart rotisserie chicken
  • 1 batch Easy Healthy Enchilada Sauce
  • 1 cup Mexican mix shredded cheese

Instructions

  1. Preheat the oven to 350 F.
  2. Make a small slit across half of the top of the pepper (under the stem), from the middle of that slit make a long slit down the length of the pepper (be careful not to cut the stem off). Remove the seeds. Wash and dry the peppers.
  3. Stuff each pepper with ½ cup rotisserie chicken.
  4. Place the stuffed peppers in a 9 x 9 metal non-stick baking dish.
  5. Pour the enchilada sauce over the peppers, doing your best to get the inside of the peppers coated with sauce.
  6. Sprinkle the cheese over the top of the peppers.
  7. Cover with tented aluminum foil (make sure the aluminum foil isn’t touching the cheese).
  8. Bake for 30 minutes, or until the peppers are cooked through, the chicken is hot, and the cheese is bubbly.

Notes

You can find the recipe for the Easy Healthy Enchilada Sauce here.

I used sweet twister peppers, but you can also use red bell peppers. If you're using bell peppers, you can either stuff them as I did with the sweet twister peppers, or you can cut them in half (from stem to bottom) and serve them as "boats" (open stuffed instead of closed stuffed).

Nutrition Information:

Yield:

4

Serving Size:

1 stuffed pepper

Amount Per Serving: Calories: 255Total Fat: 10.8gSaturated Fat: 5.6gTrans Fat: 0gCholesterol: 78.8mgSodium: 1228.4mgCarbohydrates: 15.3gNet Carbohydrates: 11.2gFiber: 4.1gSugar: 7.1gProtein: 15.6g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS RECIPE?

Tag @keytomylime on Instagram so we can share your delicious photos!

Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!

Pinterest pin of rotisserie chicken enchilada stuffed peppers in a pan.
Two images of enchilada chicken stuffed peppers.

Looking for more quick keto dinners? Check out these easy keto dinners from BRIT + CO.

Now you know how to make Rotisserie Chicken Enchilada Stuffed Peppers. I hope you try these easy stuffed peppers for a quick low carb weeknight dinner!

Rotisserie chicken enchilada stuffed peppers in a pan.

Leave a Comment