This is our new favorite stuffed pepper recipe. I didn't have the sour cream or avocados on hand to top them with so I'm looking forward to trying that next time. You could probably make these ahead and freeze them, too.
CHICKEN ENCHILADA STUFFED PEPPERS
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
·
3 medium bell peppers, any color (I used orange, red,
and yellow)
·
2 cups cooked and shredded chicken
·
1 (10 oz) can enchilada sauce
·
1 (4 oz) can diced green chiles
·
1/2 cup frozen or canned corn
·
1/2 cup black beans, drained and rinsed
·
1/4 cup fresh cilantro, finely chopped, optional
·
1 teaspoon cumin
·
1/2 teaspoon garlic powder
·
1/2 teaspoon salt
·
1/2 teaspoon chili powder
·
1 cup shredded Monterrey Jack or cheddar cheese
·
1/4 cup chicken broth or water
Instructions
·
Preheat oven to 350 degrees. Spray a large baking dish with
cooking spray and set aside.
·
Remove stems from peppers, slice in half lengthwise and and
scrape out membranes and seeds. Set aside.
·
In a large bowl, combine the chicken, enchilada sauce, green
chiles, corn, black beans, cilantro, cumin, garlic powder, salt and chili
powder. Mix everything together well.
·
Pour chicken broth into the bottom of prepared pan. Spoon the
chicken enchilada filling evenly into the pepper halves and place in the baking
dish. Sprinkle the cheese over the tops of the stuffed peppers.
·
Cover the pan with aluminum foil and bake in the preheated oven
for 45 minutes. Remove aluminum foil and return to the oven to bake for an
additional 10-15 minutes until peppers are soft and cheese is melted. Serve
with your favorite toppings, such as sour cream, diced avocado, diced tomato,
and chopped cilantro. Enjoy!
Recipe altered slightly from https://belleofthekitchen.com/2018/07/13/chicken-enchilada-stuffed-peppers/
