Chicken Enchilada Stuffed Peppers Recipe

If you’re on the hunt for a delicious chicken recipe that packs a flavorful punch, look no further than these Chicken Enchilada Stuffed Peppers. They bring a delightful twist to traditional enchiladas, all wrapped up in colorful bell peppers. Perfect for a weeknight dinner or a fun gathering, this dish combines the hearty goodness of chicken and spices with the freshness of vegetables.

Imagine biting into a tender bell pepper filled with a savory mixture of shredded chicken, zesty enchilada sauce, and melty cheese. This Chicken Enchilada Stuffed Peppers recipe is not only satisfying but also a feast for the eyes, making it an ideal dish for impressing family and friends.

Delicious and Easy Chicken Enchilada Stuffed Peppers

These stuffed peppers are a scrumptious blend of tender chicken, spicy enchilada sauce, and gooey cheese, all baked to perfection. Each bite offers a delightful combination of flavors that will satisfy your cravings without weighing you down.

Ingredients

4 large bell peppers (any color)
2 cups cooked shredded chicken
1 cup enchilada sauce
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Salt and pepper to taste
Sour cream for serving (optional)

Instructions

Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Make the Filling: In a large bowl, combine shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly coated.
Stuff the Peppers: Spoon the chicken mixture into each bell pepper, filling them generously. Top each pepper with shredded cheddar cheese.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve: Garnish with chopped cilantro and serve with sour cream if desired.