Chicken Enchilada Stuffed Peppers

What is your favorite Hamburger Helper boxed dinner from back in the day? Apparently, I’m not the only one who LOVES the Chicken Enchilada Chicken Helper. So after I made my own version, I stuffed the mixture into peppers, and called it a win.

This recipe has a lot of ingredients but it’s easy enough to throw together and the taste is just like back in the day, but homemade and (mostly) healthy!

Chicken Enchilada Stuffed Peppers

  • 2 tablespoons avocado oilChicken Enchilada Stuffed Peppers
  • salt and pepper
  • 3 peppers, heads cut off and deseeded

Cover the peppers in oil and sprinkle on salt and pepper. Roast in the oven at 400 for 20 minutes.

Chicken Enchilada Mixture

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • the tops of the peppers, diced
  • 2 chicken breasts, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/4 cup Greek yogurt
  • 2 cups cooked rice
  • 3/4 cup cheddar cheese

In a skillet, add the avocado oil, onions, and peppers. Cook for 3 minutes. Add the chicken and cook until white and beginning to brown. Add the tomato paste, honey, and spices, and stir. Add in the chicken stock, half and half, and Greek yogurt and cook for two minutes. Add in the rice and stir, and lastly, add in the cheese. Let everything simmer on low for 15 minutes.

Scoop the mixture into the peppers and enjoy. (You will have extra chicken enchilada to eat, too.)

Like this recipe? Go HERE to check out my books!

 

 

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