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Homemade Chicken Enchilada Stuffed Peppers recipe photo

Chicken Enchilada Stuffed Peppers

This Chicken Enchilada Stuffed Peppers recipe is bursting with bold flavors and wholesome ingredients for an easy, colorful weeknight dinner the whole family will love.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Skillet
  • Baking Dish
  • Oven

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)

Instructions
 

  • Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise and carefully remove the seeds and membranes.
  • 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. Sprinkle in chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
  • Add black beans, corn kernels, cooked rice, and half of the enchilada sauce to the skillet. Stir together until well combined and heated through.
  • Place the pepper halves cut side up in a baking dish. Spoon the filling evenly into each pepper half, packing gently. Pour the remaining enchilada sauce over the stuffed peppers.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and sprinkle shredded cheese over each pepper. Bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
  • Let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro if desired and serve with sour cream or a fresh salad.

Notes

  • Remove seeds and membranes from peppers thoroughly to avoid bitterness or toughness.
  • Cook chicken just until no longer pink to keep filling moist.
  • Use enough enchilada sauce to keep peppers moist during baking.
  • Store leftovers refrigerated in airtight containers for up to 3 days or freeze for up to 2 months.
Keyword chicken, Easy, Enchilada, Healthy, Quick, Stuffed Peppers