White Enchilada Stuffed Peppers

Low-Carb, Protein-Rich White Enchilada Stuffed Peppers

November 3, 2023

Bariatric friendly, high in protein and low in carbohydrates! These Low-Carb, Protein-Rich White Enchilada Stuffed Peppers are delicious and easy to make.

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!

White Enchilada Stuffed Peppers

Recipe by: Steph Wagner (Bariatric Food Coach)
Servings: 6
Prep Time: 10 mins; Cook Time: 25 mins; Total Time: 35 mins

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

Directions

  1. 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.
  2. Preheat oven to 350 F.
  3. 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.
  4. Top bell peppers with remaining cheese and a few extra jalapeños for decoration. Bake for 20 minutes and serve.

Nutritional Info

Calories 125; Carbohydrates 4 grams; Fat 3 grams; Protein 19 grams

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

White Enchilada Stuffed Peppers
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ABOUT THE AUTHOR

Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.