Go Back
To make Chicken Enchilada Stuffed Peppers, gather these tasty ingredients: - 4 large bell peppers (pick your favorite color) - 2 cups cooked and shredded chicken - 1 cup enchilada sauce (mild or spicy) - 1 cup black beans, rinsed and drained - 1 cup corn (canned or frozen) - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded cheese (cheddar or a blend) - 1/4 cup fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Olive oil for drizzling You will need some simple supplies to prepare your dish: - A baking dish - A mixing bowl - A spoon for mixing - A knife for cutting the peppers - A cutting board These tools will help you create your stuffed peppers: - Measuring cups and spoons - Aluminum foil (to cover the baking dish) - Oven mitts (for safety) - A spatula (for serving) Each item plays a role in making your cooking easy and fun. Having everything ready makes the process smooth. Enjoy your cooking adventure! Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can choose any bright color you like. Cut off the tops and remove the seeds and membranes. This creates a hollow space for the filling. Drizzle a little olive oil on the outside of the peppers. This adds flavor and keeps them moist. Place the peppers upright in a baking dish. In a large mixing bowl, combine two cups of shredded chicken with one cup of enchilada sauce. You can pick mild or spicy sauce based on your taste. Add one cup of rinsed black beans and one cup of corn. Sprinkle in one teaspoon of ground cumin, one teaspoon of garlic powder, and half a teaspoon of onion powder. Season with salt and pepper to taste. Mix everything well until you have a tasty filling. Spoon the chicken mixture into each prepared pepper. Press down gently to pack the filling inside. Top each pepper with a generous amount of shredded cheese. Cover the baking dish with foil to keep in moisture. Bake in the oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. The cheese should be bubbling and golden brown when done. Let the dish cool for a few minutes before serving. Finish with a sprinkle of chopped cilantro for extra flavor. To make your chicken enchilada stuffed peppers shine, choose fresh, firm peppers. Look for peppers that feel heavy for their size. Cut off the tops carefully, and remove all seeds and membranes. This step helps the filling taste better. Drizzle olive oil on the outside of the peppers for extra flavor. Pack the filling tightly inside each pepper. This helps them hold their shape while baking. Serve your stuffed peppers on a colorful platter for a great look. They taste great with a side of sour cream or guacamole. Fresh cilantro adds a nice touch on top. You can also serve them with a simple green salad or some rice. These sides balance the meal well and bring out the flavors in the peppers. One common mistake is overcooking the peppers. Bake them just long enough to soften, but not too much. Another mistake is not seasoning the filling enough. Taste your mixture before stuffing the peppers. Lastly, avoid using too much cheese on top. While cheese is delicious, too much can make them greasy. {{image_4}} You can easily make these stuffed peppers meat-free. Swap the chicken for more beans or lentils. Use 2 cups of black beans and add some chopped mushrooms for texture. You can also add more corn for sweetness. This keeps the dish hearty and filling without meat. If you want to change the protein, consider using shredded beef or pork. These meats bring great flavor and pair well with the enchilada sauce. You can also use shredded turkey as a lighter option. For a twist, try using tofu. Press and crumble the tofu, then mix it in with the filling. To take the flavors up a notch, add spices like chili powder or paprika. You can also mix in diced tomatoes for added moisture. For a fresh kick, try adding jalapeños or chopped green onions. A squeeze of lime juice right before serving brightens the dish. You can even play with different cheeses like pepper jack for extra heat. To keep your stuffed peppers fresh, first let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. If you want to enjoy them later, proper storage is key. When you're ready to enjoy the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep the moisture in. Bake for about 20 minutes or until they are hot throughout. You can also use the microwave for a quick heat-up, but the oven keeps them nice and crispy. You can freeze these stuffed peppers for later meals. First, let them cool completely. Wrap each pepper in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for a quick meal. Yes, you can use fresh chicken. Just cook the chicken first. Boil, grill, or bake it until fully done. Then shred it for your filling. This will add a fresh taste to your dish. Make sure to season it well. The heat level depends on your sauce choice. If you use mild enchilada sauce, the dish is not spicy. For a kick, choose a spicy sauce. You can also add jalapeños for more heat. Adjust to your taste for a perfect balance. You can use salsa or tomato sauce if you lack enchilada sauce. A blend of diced tomatoes and spices also works great. Add chili powder, cumin, and garlic for more flavor. This keeps your dish tasty and satisfying. In this post, we explored how to make Chicken Enchilada Stuffed Peppers. We covered the key ingredients, tools, and steps needed for a tasty dish. You learned tips for perfect stuffing, serving ideas, and ways to avoid common mistakes. We also discussed variations, storage methods, and answered common questions. Now, you can create a fun meal that fits your taste. Enjoy making these tasty stuffed peppers!

Chicken Enchilada Stuffed Peppers

Discover a delicious twist on dinner with chicken enchilada stuffed peppers! These vibrant bell peppers are filled with a mouthwatering mix of shredded chicken, enchilada sauce, black beans, corn, and plenty of cheesy goodness. Perfect for a quick and flavorful meal, this recipe is a feast for the eyes and taste buds alike.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any vibrant color of your choice)

2 cups cooked and shredded chicken

1 cup enchilada sauce (choose mild or spicy based on your heat preference)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen works well)

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or a cheesy blend)

1/4 cup fresh cilantro, chopped (for final garnish)

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Prepare the bell peppers by slicing off the tops and carefully removing the seeds and membranes to create hollow bowls. Drizzle a touch of olive oil on the outside of the peppers for added flavor and moisture, then place them upright in a baking dish.

      In a large mixing bowl, thoroughly mix together the shredded chicken, enchilada sauce, black beans, corn, ground cumin, garlic powder, onion powder, and a pinch of salt and pepper. Stir until the ingredients are evenly combined, creating a flavorful filling.

        Generously spoon the chicken mixture into each prepared bell pepper, pressing gently down to ensure the filling is well-packed and they won't topple over.

          For that melty goodness, top each stuffed pepper with a generous amount of shredded cheese, covering the filling completely.

            Cover the baking dish with aluminum foil to prevent drying out and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and turns a lovely golden brown.

              Once cooked, carefully take the baking dish out of the oven and allow the stuffed peppers to cool for a few minutes. Just before serving, sprinkle with chopped cilantro for a fresh pop of flavor and color.

                - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed peppers on a colorful platter, perhaps with a side of sour cream or avocado slices for added richness!