Chicken Enchilada Stuffed Peppers {Paleo, Whole30}

Directions

1. 1
   Preheat your oven to 375 degrees F and spray a large casserole dish with coconut oil spray or grease with coconut oil.
2. 2
   Remove stems from the peppers and slice each one in half lengthwise. Scrape out membranes and seeds, then set aside.
3. 3
   In a large bowl, combine the chicken, enchilada sauce, green chiles, ranch, spices, lime juice, cilantro, salt, and nutritional yeast.
4. 4
   Mix together well.
5. 5
   Place peppers in the casserole dish, then scoop chicken mixture evenly into each pepper-half.
6. 6
   Bake in the preheated oven for 35 mins or until peppers are soft.
7. 7
   Remove from oven and top with additional topping as desired, like diced avocado, cilantro, and additional ranch.
8. 8
   Serve right away and enjoy!