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Monday, June 11, 2018

Slow Cooker Enchilada Stuffed Peppers

I really love Mexican food. Not only is it very tasty, it's normally very low in points on Weight Watchers. 

My husband loves stuffed peppers so I decided to create a combination of what we both like. 

These Chicken Enchilada inspired stuffed peppers are the bomb! You could top them with some light sour cream and cilantro as well. 


  • 4 bell peppers, whichever ones you prefer
  • 1 lb Perdue Extra Lean Ground Chicken or Extra Lean Ground Turkey
  • 1/2 tbsp. Old El Pasa Taco Seasoning, Hot & Spicy
  • 1 small onion, diced
  • 1 small jalapeno, seeded and diced
  • 1 can (4.5 oz) green chilies
  • 1/4 cup Hatch Enchilada Sauce
  • 1 cup Kraft Fat Free Cheddar Cheese
  • Light Sour Cream and Cilantro (optional)


  1. In a large skillet, cook ground chicken over medium heat, breaking it up as you cook it. 
  2. Stir in the taco seasoning, stir well. 
  3. Add the onions and cook for a few minutes more. 
  4. Stir in the green chilies and enchilada sauce. Turn off heat and set aside. 
  5. Cut the top off each pepper and clean out the insides. 
  6. Place peppers in the slow cooker and fill each pepper 1/2 way with the enchilada mix. 
  7. Take 1/2 the cheese and add to the peppers then fill with the rest of the enchilada mix. 
  8. Finish them with the rest of the cheese, place tops back on. 
  9. Cook on low for about 5 hours or until the peppers are tender. 

Note: My yellow peppers are bigger than the green peppers. I should have made sure they were all consistently the same size for cooking time. My green peppers will be ready before my yellow peppers so I may have to take them out. Don't be like Christine. :-) Buy approximately same size peppers. 

This recipe makes 4 servings at 1 pt per Stuffed Pepper on Weight Watchers Freestyle Program. Or you can have 2 peppers for 2 pts. 


Topping each pepper with 1 tsp of sour cream (4 tsps. equals 1 pt) doesn't even change the point values! They would still come out to 1 pt per pepper. 

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