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Chicken Enchilada Stuffed Peppers

Savory Chicken Enchilada Stuffed Peppers for Cozy Nights

Delightful Chicken Enchilada Stuffed Peppers, a must-try dish packed with flavors and perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Or mini sweet peppers for appetizers
For the Filling
  • 2 cups Cooked Chicken Can substitute with ground beef or omit for vegetarian option
  • 8 oz Cream Cheese Can be replaced with ricotta or omitted
  • 2 cups Colby Jack Cheese Can substitute with Monterey Jack or cheddar
  • 1 pieces Jalapeno Optional, can be omitted for milder flavor
  • 1 cup Green Enchilada Sauce Can substitute with red enchilada sauce
  • 1 can Black Beans Can swap with pinto beans or omit for lower-carb
  • 1 cup Frozen Corn Fresh corn can be used
  • 1 can Chopped Green Chiles Optional, can replace with more jalapeno or omit
  • 1 tbsp Chili Powder Adjust according to taste preference
  • 1 tbsp Cumin Adjust according to taste preference
  • 2 cloves Garlic Fresh garlic is best, but garlic powder is a suitable substitute
  • to taste s Salt Adjust according to dietary needs
  • to taste s Pepper Adjust according to dietary needs
  • 1/4 cup Cilantro Optional, leave out if disliked

Equipment

  • oven
  • Mixing Bowl
  • baking sheet
  • foil
  • Non-Stick Spray

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with foil and sprayed with non-stick spray.
  2. Slice the bell peppers in half lengthwise, remove seeds and membranes, then place them cut side up on the prepared baking sheet.
  3. In a mixing bowl, combine cooked chicken, cream cheese, 1 cup of Colby Jack cheese, jalapeno, green enchilada sauce, black beans, corn, green chiles, chili powder, cumin, garlic, salt, pepper, and cilantro. Mix until well combined.
  4. Stuff each pepper with the filling mixture and sprinkle the remaining Colby Jack cheese on top.
  5. Bake the stuffed peppers in the preheated oven for about 25 minutes, or until peppers are tender and cheese is bubbly.
  6. Switch the oven to broil and broil the peppers for an additional 2-3 minutes for golden, crispy cheese.
  7. Remove from oven, cool for 5-10 minutes, and serve warm, optionally with sour cream and salsa.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 150mgCalcium: 20mgIron: 10mg

Notes

Use colorful bell peppers for presentation and season the filling to taste. Adjust cooking times based on pepper size for best results.

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