Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers // The Haas Machine

Happiness to me is enjoying healthy, wholesome foods without depriving yourself. It’s eating food that I know is beneficial for my body, but doesn’t leave my cravings lingering. I don’t know about you but whenever I “skimp” on what I’m really craving, the meal is usually a complete disappointment & I often find myself foraging through my cupboards in just a few short hours after mealtime.

These Chicken Enchilada Stuffed Peppers were created out a necessity of mine to eat Mexican food more than a few times a year because let’s be honest, Mexican food + skinny jeans = no bueno. I wanted to come up with something a tad bit lighter that would fit into our mostly Paleo lifestyle. I knew that tortillas were out & since I’ve become obsessed with stuffed peppers, I figured that these beautiful bells would be the perfect vehicle for making all of my Mexican food eating dreams come true.

Chicken Enchilada Stuffed Peppers // The Haas Machine

Speaking of cheese & more cheese, how have you been holding up with your wellness goals this year? I realize that it’s nearing the end of January (“the month of Mondays,” as one of my routinely read bloggers calls this blessed month), & that things are bitter & cold out there. I know I always crave dense lasagnas & loaded nachos when I’m holed up at home for fear of going out in the elements. It’s as if a warm, bubbly, cheesy pasta blanket is the only way that I will survive through winter as a not crazy person.

What I love about this recipe is that it does give me a bit of creamy comfort (why, hello block of cream cheese), but because you’re using peppers instead of tortillas, it’s a bit lighter. Plus you get an extra serving of veggies instead of the carb bombs. Win!

Chicken Enchilada Stuffed Peppers // The Haas Machine

Did you create any wellness goals for 2014? If so, how are they truly going? Let’s be real, here.

My wellness goals have been going just OK. Water drinking is a pretty faithful routine of mine, so that’s been going well. I sure have been eating a heck of a lot of salads- I’ve been crushing my “salad a day for 5 days a week” goal, but honestly, everything else is kind of circling around suck-ville. It’s been way too cold to walk, so I haven’t been doing much of that. I haven’t been feeling in the yoga mood lately, which is odd because usually I so look forward to that in the mornings. And eating the rainbow… why did I think that was a good idea in January?! What are blue or indigo or violet colored-foods anyways (that aren’t berries…eeeeeew)? Yes, I realize that those hued foods do exist, but I’ve just been lazy & unmotivated to search them out. And it’s January & I live in Wisconsin. We’ve been eating truckloads of cuties around here, so I may have counted them as my orange & yellow on more than one occasion.

I did recently purchase a fitbit, which is this amazing little contraption that counts my steps, calories, & how far I’ve walked all day. There are more expensive ones with all the bells & whistles, but I just wanted to get kind of a basic one since I just wanted to track those basic facts. It has been both embarrassing & motivating how little movement is in my day at times. Even with a spunky 2.5 year old, when it’s this cold out, I have broke 5,000 steps on some days. Yiiiiikes!

How do you stay motivated with your goals during this long, endless month? How have you been cooking a bit healthier in 2014? Is now the time to revisit your goals & ponder why you chose them? I think I’m in need of a bit of inspiration today, friends!

Chicken Enchilada Stuffed Peppers // The Haas Machine

I’d also love to hear what kinds of crazy substitutions have you been diggin’ lately? Have you tried cooking with bell peppers before? Do you have any substitution flops that you care to share (we all could use a bit of encouragement every once in awhile!) Please comment below & make sure that you check out what these Happy & Healthy bloggers are sharing today:

Wonky Wonderful
Pint Sized Baker
Clarks Condensed

Chicken Enchilada Stuffed Peppers // The Haas Machine

Chicken Enchilada Stuffed Peppers


  • 5 bell peppers (any color)
  • 1 tbsp olive oil
  • 2 chicken breasts, cut into bite-sized strips
  • 1 8-ounce block of cream cheese, cubed
  • 1 4-ounce can of green chilies
  • 1 can of enchilada sauce
  • 2 cups shredded mozzarella cheese


Start by preparing your peppers. Take 4 of them & slice them length-wise. Remove all of the seeds & rinse them out. If you like to have your peppers a bit cooked, then put them in the oven at 400 degrees for 10-15 minutes, or until they are a bit soft (we like our peppers a bit more crisp, so we omit this step).

Chop the remaining pepper & set it aside.

Heat the tbsp of oil over medium heat & then add the chicken. When the chicken is almost completely cooked, add the remaining chopped bell pepper, along with the green chilies & block of cream cheese (cube it first so it melts faster). Once everything is mixed & melted, add 1/2 of the can of enchilada sauce & combine.

Scoop the chicken mixture into the peppers carefully. I found that it was easiest to prop the full peppers next to each other so that they didn’t tip over. Once all of the peppers are filled, drizzle a bit more enchilada sauce over the tops of the peppers (you may only use a few tbsp) & then top with the shredded cheese.

Broil the peppers on low for about 10 minutes, or until the tops are golden & crispy.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but I will automatically receive a small commission. Your support is greatly appreciated and helps me reach my blogging goals!