Mel's Kitchen Cafe · by Mel★ 4.9 (10)
Cheesy Chicken Enchilada Stuffed Peppers
NUTRITION · PER SERVING75M COOK
CAL 14%·PRO 34%
CARBS 27G39% OF CAL
5G FIBER0G ADDED4G INTRINSIC18G OTHER4G TOTAL SUGAR
FAT 12G38% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with a creamy mixture of chicken, quinoa, white beans, and melted cheese, finished with cilantro and lime. A protein-rich, satisfying main that's naturally gluten-free.
mainmexicanchicken🥧 baking dish🔥 ovengluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 ounces light or regular cream cheese (softened)
- 1 1/3 cups homemade condensed cream of chicken soup ((the equivalent of 1 10.75-ounce can cream of chicken soup))
- 1 1/2 cups cooked quinoa or rice
- 1-2 cups cooked diced chicken
- 1 can Great Northern beans (rinsed and drained)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro
- Juice of 1 lime (about 1 tablespoon)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6-8 bell peppers (any color)
At a glance
PER SERVING · TIME 75M
CAL 14%·PRO 34%
CARBS 27G39% OF CAL
5G FIBER0G ADDED4G INTRINSIC18G OTHER4G TOTAL SUGAR
FAT 12G38% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 825mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 164mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 825MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.