Enchilada Pepper
Course
Main Dish
Diet
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Oven
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Protein Source
Chicken
,
Poultry
Servings
Prep Time
2
5
minutes
Cook Time
10
minutes
Servings
Prep Time
2
5
minutes
Cook Time
10
minutes
Ingredients
10
oz
canned chicken
1/2
cup
green enchilada sauce
(Fody brand for low FODMAP)
1
medium
red bell pepper
Instructions
Preheat the oven to 350°F.
In a mixing bowl, combine the chicken and green enchilada sauce. Stir until well mixed.
Remove the stem from the bell pepper, and cut it in half to make two boats.
Stuff the pepper boats with the chicken mixture.
Bake for 10 minutes.
Recipe Notes
Notes
:
You can substitute any plain shredded chicken for the canned chicken.
Serving Suggestions
:
Add a side of traditional or grain-free tortilla chips and salsa.