
Low-Carb, Protein-Rich White Enchilada Stuffed Peppers
November 3, 2023Bariatric 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
- 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. - Preheat oven to 350 F.
- 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.
- 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!

![]() | 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: Nutrition information is an estimate and may vary based on the specific brands and ingredient amounts used. 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 and is not a substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions or concerns. |