This recipe is based on an old favourite, back when I would used ingredients like flour tortillas and canned cream of chicken soup. I have now converted it into a keto-friendly version that packs the all the goodness of that recipe into halves bell peppers as the vessel of delivery.

You can, of course, do this same recipe with homemade keto tortillas, if you so desire, but I wanted to make this my default because it’s a bit easier and puts more veggies on my plate.

Chicken Enchilada Stuffed Peppers Recipe


  • 1½ cups chicken breast meat, boiled and shredded (*canned shredded chicken also works if you want to cut down on labour)
  • ¼ teaspoon ground cumin
  • ½ teaspoon mild chili powder
  • 3 tablespoons fresh cilantro
  • ¼ teaspoon [onion powder](]
  • 3 tablespoons unsalted butter
  • ⅓ cup chopped green onions
  • 3 cloves garlic, minced
  • ⅓ cup jalapeños, diced (pickled jalapeños work if fresh is not available)
  • ⅓ cup sour cream
  • ½ teaspoon Mexican hot sauce
  • ¼ cup unsweetened almond milk
  • ⅓ cup heavy cream
  • ½ cup chicken bone broth
  • ½ teaspoon xanthum gum
  • ¼ teaspoon white pepper
  • ½ teaspoon [Himalayan pink sea salt]
  • ¾ cup shredded Cheddar cheese, divided
  • 2 medium green or red bell peppers, halved and seeded (*green peppers have less carbs, but it’s sometimes nice to have different colours on your plate too.)


  1. Preheat oven to 350F. Lightly grease a large baking dish. Mix cilantro, chili powder, onion powder and cumin together in a bowl. Blend mixture into chicken thoroughly.

  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes), adding garlic and jalapeños midway through.

  3. Stir in the almond milk (reserving 2 tablespoons), hot pepper sauce, heavy cream, chicken broth, sour cream, black pepper and salt. Mix well. Mix xanthum gum with reserved almond milk then pour in with the rest of the ingredients. Allow to reduce 3-5 minutes.

  4. Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ the shredded Cheddar cheese. Stir together.

  5. Fill each pepper with the chicken mixture and roll up. In a small bowl, combine the reserved ¾ of the sauce with the almond milk. Spoon this mixture over the peppers and top with the remaining cheese. Bake in the preheated oven for 35-40 minutes, or until cheese is melted and bubbly. Serves 4 (or 2 with big appetites).

Did you make this recipe? Did you use the peppers or did you try it with homemade keto tortillas? Let me know how it went in the comments. Or if you share photos on Instagram, tag me so I can see your creation. :)