Macro-friendly Creamy Mini Bell Pepper Chicken Boats

Enjoy these creamy "enchilada like" bell pepper boats as a super easy appetizer or as a side to any main dish. I'm planning to make them for the Super Bowl this weekend!

If you've ever wanted the taste of creamy enchiladas with a lighter, macro-friendly flare, then these min bell pepper boats are for you. They are stupid easy to put together and are packed with incredible flavor. If you plan on making anything for Super Bowl Sunday, I'd put these mini bell peppers at the top of your menu.

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A few things to know...

1- Prep your chicken ahead of time: Don't wait until the second you want to make these to cook, shred and prep your chicken. You'll be sad. And frustrated. The chicken does take a bit of prep, but it makes a lot. I tend to save half of the chicken recipe for another time. Toss it in a ziplock and shove in freezer.

2- Make sure you have all the ingredients: There's nothing more maddening than starting a recipe only to realize you don't have all the ingredients. Double check your spice cabinet to make sure you have all the spices. They add all the flavor!

3- Weigh + log your creamy chicken first: This tip only applies if you care are tracking your Macros, but make sure you weigh and log your cooked creamy chicken first, then take out between 15-20g of mixture to stuff each mini bell pepper.

Creamy Mini Bell Pepper Boats

Ingredients for Creamy Chicken: *recipe from Lille Eats and Tells*

• 1/2c -2/3c whipped cream cheese or greek yogurt cream cheese (I did 139 g, it’s what I had in my fridge.)

• ½ c salsa verde

• 2 tbs lime juice

• 1 tsp cumin

• 2 tsp chili powder

• 1 tsp onion powder

• ½ tsp garlic powder

• 1/4c minced cilantro

• 1/4c green onions

• ~2 pounds or 4 cups of shredded chicken (880 g)

Other Ingredients:

• Mini Bell Peppers (assorted colors are fun!)

• Mexican cheese blend

Directions: Preheat oven to 400.

1- Cook raw chicken breasts however you want. You can use Instapot, Crockpot, boil on stove, etc. Once chicken is cooked through, add to stand mixer along with spices, cream cheese, salsa verde, and lime juice. Using the paddle attachment, shred chicken while mixing together. After chicken has shredded, add minced cilantro and chopped green onions.

2- De-seed mini bell peppers and slice in half length wise. On baking sheet lined with parchment papper, arrange min bell peppers on pan. Be sure they're not touching. Spray with cooking spray and cook for 7-8min until they begin to soften around edges.

3- Remove mini bell peppers from oven, add creamy chicken mixture to each. I used roughly 15-20g of creamy chicken per mini pepper depending on how big they were. Top each mini pepper with a sprinkle of Mexican cheese blend and add back to oven for 5-6 min until cheese is melted and peppers appear soft.

4- Arrange on party platter and impress your friends and family with this delicious, macro-friendly party food!

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If you make this recipe, be sure to comment below and let me know how it was! Also tag @wellfedfitcoach on Instagram and use the hashtag #wellfedfitcoach so I can see it and feature you!