Chicken Enchilada Stuffed Peppers

If you’re craving a dish that combines the rich flavors of enchiladas with the wholesome goodness of stuffed peppers, then this Chicken Enchilada Stuffed Peppers recipe is your new go-to. Juicy ground chicken, hearty black beans, sweet corn, and a blend of spices come together inside vibrant bell peppers, creating a meal that’s both satisfying and colorful. It’s simple enough for a weeknight dinner yet impressive enough to serve guests. Plus, with just one pan and a handful of ingredients, cleanup is a breeze!

Why This Recipe Is a Must-Try

Chicken Enchilada Stuffed Peppers bring together the best of both worlds: the comforting, cheesy goodness of enchiladas and the fresh, crunchy texture of bell peppers. This recipe is a fantastic way to sneak in vegetables without sacrificing flavor. The peppers act as edible bowls, making the dish visually appealing and perfect for portion control.

What makes this recipe stand out is how effortlessly it balances protein, fiber, and carbs, thanks to the ground chicken, black beans, and rice. It’s a complete meal that the whole family will love. Whether you’re experimenting with Mexican-inspired dishes or looking for a healthier alternative to traditional enchiladas, these stuffed peppers deliver every time.

If you’re a fan of dishes like King Ranch Chicken Casserole, you’ll appreciate the similar hearty flavors packed into these colorful peppers. Plus, it’s a great way to use up any leftover rice or beans you might have in your pantry.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup enchilada sauce (red or green)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

How To Make Chicken Enchilada Stuffed Peppers

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). While the oven warms up, wash the bell peppers thoroughly. Cut each pepper in half lengthwise and carefully remove the seeds and membranes. This creates the perfect cavity for stuffing and ensures every bite has a tender pepper shell.

Step 2: Cook the Ground Chicken

Heat a large skillet over medium heat and add the ground chicken. Break it up with a spatula and cook until it’s no longer pink, about 5-7 minutes. As the chicken cooks, sprinkle in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and let the spices toast with the meat for maximum flavor.

Step 3: Mix the Filling

Once the chicken is cooked through, add the black beans, corn kernels, cooked rice, and half of the enchilada sauce to the skillet. Stir everything together until well combined and heated through. This mixture is the heart of your Chicken Enchilada Stuffed Peppers, bursting with savory and slightly smoky flavors.

Step 4: Stuff the Peppers

Place the pepper halves in a baking dish, cut side up. Spoon the filling evenly into each pepper half, packing it gently to hold as much filling as possible. Pour the remaining enchilada sauce over the stuffed peppers to keep them moist during baking.

Step 5: Bake and Add Cheese

Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle shredded cheese generously over each pepper. Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once out of the oven, let the Chicken Enchilada Stuffed Peppers cool for a few minutes. Garnish with fresh cilantro if you like, adding a bright, herbal note that complements the spices beautifully. Serve these peppers with a side of sour cream or a fresh salad for a meal that feels both filling and fresh.

Common Mistakes to Avoid

• Not removing seeds and membranes from the peppers thoroughly, which can make some bites bitter or tough.
• Overcooking the chicken, leading to dry filling. Cook just until no longer pink.
• Skipping the enchilada sauce or using too little, which can result in a dry dish.
• Not pre-cooking the rice or black beans, which affects texture and flavor integration.
• Filling the peppers too loosely so they collapse during baking.
• Forgetting to cover the dish while baking, which can dry out the peppers.

Variations and Customizations

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the filling for some heat.
• Different Proteins: Substitute ground chicken with ground turkey or even shredded rotisserie chicken if preferred.
• Cheese Options: Try pepper jack or a Mexican blend for a different cheesy flavor.
• Vegetarian Version: Replace chicken with extra beans, tofu crumbles, or sautéed mushrooms.
• Sauce Variations: Use green enchilada sauce instead of red for a fresher, tangier taste.
• Rice Alternatives: Use quinoa or cauliflower rice for a low-carb twist.

How to Store Leftovers

Store leftover Chicken Enchilada Stuffed Peppers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with a microwave-safe lid or foil to keep moisture in and heat evenly. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. For longer storage, freeze the stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make Chicken Enchilada Stuffed Peppers ahead of time?

Absolutely! You can prepare the filling and stuff the peppers a day in advance. Store them covered in the refrigerator and bake right before serving for a quick and easy dinner.

What can I use instead of ground chicken?

Ground turkey or shredded cooked chicken are great substitutes. You could also use plant-based ground meat alternatives if you prefer a meatless option.

Is it necessary to cook the rice before adding it to the filling?

Yes, cooked rice is essential. Uncooked rice will not soften properly during the baking time, leaving the filling with an unpleasant texture.

Can I use canned corn for this recipe?

Yes, canned corn can be used—just drain it well before adding. Fresh or frozen corn also work beautifully and add a nice sweetness and texture.

Conclusion

Chicken Enchilada Stuffed Peppers are a vibrant, flavorful way to enjoy a classic Mexican-inspired meal with a nutritious twist. This recipe offers a perfect balance of protein, veggies, and spices that come together in each colorful bite. Whether you’re feeding a family or prepping meals for the week, these stuffed peppers are easy to customize and sure to please. For a comforting side or snack, consider pairing this dish with Slow Cooker Queso, which adds a creamy, cheesy complement that everyone will love. Give this recipe a try and watch it become a staple in your dinner rotation!

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