Cheesy Chicken Enchilada Stuffed Peppers
These stuffed peppers bring the bold flavors of chicken enchiladas into a healthier, cheesy delight.
Equipment
- 1 Baking Dish
- 1 Skillet
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 4 large bell peppers halved and seeded
- 2 cups cooked and shredded chicken breast
- 1 cup enchilada sauce
- 1 1/2 cups shredded cheese cheddar or Mexican blend
Optional Add-ins
- 1/2 cup black beans rinsed and drained
- 1 jalapeño diced
Instructions
Preparation
- Preheat the oven to 375°F. Slice the bell peppers in half lengthwise and remove seeds and membranes. Arrange them in a baking dish.
- In a skillet over medium heat, cook the chicken until fully cooked. Shred the chicken using two forks.
- In a large mixing bowl, combine shredded chicken, enchilada sauce, 1 cup of cheese, and any optional add-ins. Mix until well combined.
- Spoon the chicken mixture into each pepper half, filling generously but not overflowing.
- Top with the remaining 1/2 cup of cheese and bake in the preheated oven for 30 minutes or until the peppers are tender and the cheese is bubbly.
Serving
- Allow the stuffed peppers to cool slightly before serving. Garnish with fresh cilantro if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Choose firm peppers for best results. Grate your own cheese for smoother melting.
Ingredient Substitutions: Use ground turkey instead of chicken for a different flavor.
How to Serve: Pair with a side salad or Mexican rice.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the filling a day in advance to save time.
Ingredient Substitutions: Use ground turkey instead of chicken for a different flavor.
How to Serve: Pair with a side salad or Mexican rice.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the filling a day in advance to save time.