I set out to make zucchini chicken enchilada boats, but alas, the zucchini at the store were pencil thin. No way I could stuff chicken enchilada sauce in there, so I went with bell peppers instead.
I started with For the Love of Cooking's red enchilada sauce which is amazing and it's my go-to enchilada sauce whenever I need it.
Then, I boiled 4 bone in chicken breasts in a little bit of crab boil, let it cool and pulled off the meat. Mix the chicken in with the enchilada sauce, taste, season to your liking, and stuff into about 6 - 8 bell peppers. Top with cheddar cheese and bake at 375 for about 15 - 25 minutes. If you want to speed up the time, blanch the bell peppers in boiling water for a couple minutes first.
Serve with avocado and sour cream. Yum!