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Chicken Enchilada Stuffed Peppers

A cozy and comforting meal, these Chicken Enchilada Stuffed Peppers come together quickly, making them perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers Choose vibrant colors (red, green, or yellow) for visual appeal.
  • 2 cups cooked shredded chicken Leftover roast chicken or store-bought rotisserie chicken works great.
  • 1 cup enchilada sauce Choose your favorite brand or make your own for a personalized touch.
  • 1 cup black beans Canned, rinsed; can swap for pinto beans.
  • 1 cup corn Fresh or frozen; canned corn may also be used.
  • 1 cup shredded cheese Cheddar or Monterey Jack; use vegan cheese for dairy-free option.
  • 1 teaspoon ground cumin Spices that lend that cozy, Mexican restaurant vibe.
  • 1 teaspoon chili powder Spices that lend that cozy, Mexican restaurant vibe.
  • to taste salt and pepper Always season to enhance flavors.
  • to taste Sour cream, avocado, or cilantro For garnish; Greek yogurt is a lighter alternative.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. In a skillet over medium heat, warm a splash of oil and sauté diced onions until tender and translucent, about 5 minutes.
  4. Stir in the shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, salt, and pepper. Let it simmer for 5 minutes.
  5. Fill each bell pepper with the chicken mixture, packing it in tightly, and stand them in a baking dish.
Baking
  1. Pour the remaining enchilada sauce over the stuffed peppers and sprinkle with shredded cheese.
  2. Cover the dish with foil and bake for 20 minutes.
  3. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
  4. Remove from the oven and let them cool for a few minutes before serving.
  5. Garnish with sour cream, avocado, or fresh cilantro.

Notes

These peppers are meal prep friendly, can be frozen for busy weeks, and are customizable with different ingredients. Taste as you go and adjust seasonings as needed.