A delicious, low carb and low calorie alternative to a Mexican classic
Mexican food is one of my favorites, but it is so hard to enjoy when you have to cut carbs. Getting ready for summer does come at a price of not indulging in delicious carbs as much, but I didn’t want to completely give up the foods that I know and love.
Veggies make a great replacement for things like tortillas, pasta, rice, etc and can be a great vehicle for other ingredients.This recipe uses bell peppers as a vehicle for the rest of the enchilada ingredients instead of tortilla shells. Bell peppers are a great low calorie, low carb alternative when you are trying to cut down on or cycle your carbs. They can practically be stuffed with anything, from breakfast to dinner dishes.
The recipe is pretty simple to make and takes less than 20 minutes to make. I usually prep these and bake them before my workout so they are fresh and ready to eat when my workout is over.
- 1/2 can of Old El Paso Mild Enchilada Sauce
- 1/2 can of Bush’s Best black beans (I used reduced sodium but you can use the regular one if you want)
- 1 cup whole roasted chicken (shredded)
- 5-6 medium sized bell peppers
- Sharp cheddar cheese (I used the one with 2% milk to reduce fat)
- A handful of cilantro
- Olive oil
This recipe makes 6 stuffed peppers
Start by coating your baking pan with olive oil and washing your bell peppers. Cut off the tops of the bell peppers and hollow out the insides using a spoon or a knife. In a separate bowl, mix together half the can of black beans, half the can of enchilada sauce, and the shredded chicken.
Line the bell peppers inside the pan and spoon in the enchilada mixture until the bell peppers are half full. Top the mixture with a layer of cheese and spoon in some more enchilada mix until the pepper is filled to the top. Layer the top with cheese and bake in the oven at 350 degrees for 15 – 20 minutes or until the bell peppers are at the desired tenderness.
Take the pan out and let the bell peppers cool, top with fresh cilantro and enjoy.
MACROS (per single bell pepper)