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Cheesy chicken stuffed peppers served on a plate

Chicken Enchilada Stuffed Peppers

A delightful and wholesome dish that brings the comforting taste of enchiladas into a fun, healthy format by stuffing vibrant bell peppers with a flavorful chicken filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3-4 pieces bell peppers Choose bright and crunchy peppers that will hold their shape when stuffed and roasted.
  • 3 cups cooked and shredded chicken Juicy, tender chicken will be the star of this dish.
  • 8 oz cream cheese Softened, creamy cheese adds richness and a smooth texture.
  • 2 cups shredded Colby Jack cheese This melty cheese will be used in the filling and for a cheesy topping.
  • 1 piece jalapeño Seeded and minced for adding spice.
  • 1 10 oz can green enchilada sauce Infuses the dish with authentic Mexican flavor.
  • 1 15 oz can black beans Rinsed and drained for added fiber.
  • 1 cup thawed frozen corn Brings a pop of color and sweetness.
  • 1 4 oz can chopped green chilies Adds depth without overwhelming the dish.
  • 1 teaspoon chili powder Brings layers of flavor and warmth.
  • 1/2 teaspoon cumin Earthy and rich to complement the other spices.
  • 2 cloves minced garlic Elevates the flavor profile.
  • to taste salt and pepper Essential for seasoning.
  • 1/4 cup chopped cilantro Adds a refreshing finish if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a large baking sheet with foil and spray with non-stick cooking spray.
  2. Cut the bell peppers in half from top to bottom, removing the ribs and seeds, then place halved peppers cut side up on the baking sheet.
Filling Preparation
  1. In a large bowl, combine cooked, shredded chicken, softened cream cheese, and 1 cup of shredded Colby Jack cheese.
  2. Stir in minced jalapeño, green enchilada sauce, black beans, corn, and chopped green chilies until fully combined.
Seasoning
  1. Add chili powder, cumin, minced garlic, and season with salt and pepper to taste. If desired, fold in chopped cilantro.
Stuffing and Baking
  1. Divide the chicken mixture evenly among the prepared pepper halves, filling them generously.
  2. Sprinkle remaining shredded Colby Jack cheese on top.
  3. Bake for about 25 minutes or until peppers are tender and filling is heated through. Optionally, broil for an additional 2-3 minutes until cheese is bubbly and golden.
Serving
  1. Allow the stuffed peppers to rest for 5-10 minutes before serving. Serve with a dollop of sour cream and salsa on the side.

Notes

Add more veggies like spinach or zucchini for nutrition. These peppers can be prepared a day in advance and stored in the refrigerator. Use leftover rotisserie chicken for convenience.