These chicken enchilada stuffed peppers have a creamy, savory, flavor-packed filling that you won’t believe is dairy-free, paleo, and Whole30 compliant! These stuffed peppers are easy to throw together and perfect to make ahead of time for weeknights.
Today is extra special, extra delicious, AND extra spicy because I have FIVE new recipes for you – not just one!
I teamed up with some of my fave paleo gals to celebrate a day of ALL paleo friendly cinco de mayo recipes. Hey, there’s even a margarita at the end! If that’s not incentive to celebrate with us then really, what is?!
Okay fine, perhaps the first recipe will get you excited too. We’re talking about stuffed peppers, chicken enchilada style! The filling is ridiculously easy to throw together (just mix the ingredients in a bowl!) and you can prep everything ahead of time. Because cinco de mayo is all about less work, right?!
Holiday aside, these stuffed peppers are really perfect for your average weekday night, too. If you’re making them ahead of time, you can actually stuff the peppers with the filling, cover and refrigerate for a day or two and then bake right before serving.
The filling is really tasty and doesn’t involve much, really. Finding paleo friendly enchilada sauce can be a bit tough, so I typically will order mine on amazon from this brand. You can also use this simple recipe to make your own if you’d prefer.
The ranch is also an ingredient you can easily make at home or purchase. I love Tessemae’s brand for a Whole30 option, or my homemade version if I’m not in a rush.
I hope you’re excited for these five fun paleo cinco de mayo recipes! Find my recipe below and then make sure to scroll down for links to the other four recipes. Happy Sunday and an even happier cinco do mayo to you!
Chicken Enchilada Stuffed Peppers {Paleo, Whole30, Keto}
Chicken Enchilada Stuffed Peppers {Paleo, Whole30}
Ingredients
- 4 medium bell peppers
- 2 1/2 - 3 cups cooked chicken shredded
- 10 oz enchilada sauce check ingredients*
- 4 oz can diced green chiles
- 1/4 cup homemade ranch dressing or paleo store bought
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp lime juice
- 3 Tbsp fresh cilantro chopped
- 2 tsp nutritional yeast optional (for flavor)
- Sea salt to taste
Toppings:
- Ranch either homemade or store bought, like Tessemae’s
- Avocado
- Additional Cilantro
Instructions
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Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
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Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
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In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast. Mix together well.
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Place peppers in the casserole dish, then scoop chicken mixture evenly into each pepper-half. Bake in the preheated oven for 35 mins or until peppers are soft.
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Remove from oven and top with additional topping as desired, like diced avocado, cilantro, and additional ranch. Serve right away and enjoy!
Recipe Notes
*Check the ingredients of your enchilada sauce to make sure it's paleo friendly (most are not.) I use this brand and love it! If you can't find a good paleo friendly one, you can make your own with this recipe.
Nutrition
4 Paleo Recipes for Cinco De Mayo!
1. Instant Pot Chicken Mole via Wholesomelicious – Amy is a genius with her one-pot recipes so this one is a must try!
2. Paleo and Whole30 Mexican Meatball Soup via Real Food with Jessica – meatballs + cinco de mayo is basically heaven, don’t you think?
3. Chicken Tinga via Real Simple Real Good – flavor packed and perfect with some good grain free tortillas!
4. Paleo Jalapeno Margaritas via Mary’s Whole Life – and here it is, the margarita! Not just for cinco de mayo obviously, make this one your go-to whenever you feel like celebrating.
Want More Cinco de Mayo themed recipes? Try One of These!
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madalin stunt cars 2 says
April 29, 2019 at 10:52 amThis dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.
Erin b says
May 8, 2019 at 4:38 pmI made these last night and they were amazing! Definitely adding them to the rotation!!