Cheesy, saucy enchilada recipe with lower carbs thanks to the easy swap of bell peppers instead of shells. Check our out Instagram highlight labeled Takeovers to watch HealthybyHayl cook through the recipe.
4-6 bell peppers, tops and seeds removed
2 Tbsp olive oil
1 onion, diced
1 yellow squash or zucchini, diced
1 garlic clove, minced
⅓ cup salsa
2 Tbsp cream cheese
½ cup enchilada sauce, split
1 can black beans, drained and rinsed
1 cup cooked chicken, diced or shredded
1 cup cheddar cheese, shredded
Preheat oven to 400 degrees.
Place the bell peppers into a baking dish and add ¼ cup water. Cover with foil and bake for 10-15 minutes, or until just tender.
In a large skillet, heat olive oil over medium heat. Add in the onion, squash and garlic, saute for 5-7 minutes or until softened.
Stir in the salsa, cream cheese, sauce, black beans and chicken. Toss until fully combined.
Stuff each pepper with ½ cup of enchilada filling and top with shredded cheese.
Bake at 400 degrees for 15-20 or until the cheese is melted and bubbly.