Sweet bell peppers are stuffed with a cheesy chicken filling in this hearty, satisfying Tex-Mex dinner, that’s a delicious twist on traditional enchiladas.
Why You’ll Love This Recipe
If you’re not a fan of stuffed peppers–I wasn’t until recently–these Chicken Enchilada Stuffed Peppers may just win you over.
You can use any variety of sweet bell pepper in this recipe, although red, yellow and orange are my favorites.
Probably because they’re a bit more sweet than the green variety, and also because I love their bright, vibrant colors.
But if green is what you have on hand, this dish will still be delicious. And these peppers are definitely hearty enough to fill the hungriest people at your table.
Sometimes I even use a variety of colored peppers for a really beautiful presentation.
One of my favorite things about these stuffed peppers is that you can make so many adjustments to the filling.
Change up the cheese! Add more or less seasoning. Replace the chicken with ground beef. Or leave out the meat altogether.
For an appetizer version of this recipe, use sweet mini peppers in place of bell peppers.
The stuffing step will be a little more time-consuming, but it makes for a bite-sized morsel that’s perfect for parties and potlucks.
If you’re looking for a new twist on classic stuffed peppers, I think you’re going to love these Chicken Enchilada Stuffed Peppers
What should I serve with CHICKen Enchilada Stuffed Peppers?
I like to stick to a Mexican or Tex-Mex theme when I serve these peppers, so I choose my side dish accordingly.
Here are some of our favorite side dishes to enjoy with these stuffed peppers.
what do I need to make this recipe?
- Bell peppers — any color, large peppers work best
- Cream cheese — regular, light, or low-fat
- Colby jack cheese — shredded
- Black beans
- Frozen corn — or drained, canned corn
- Green enchilada sauce
- Canned green chilis
- Jalapenos
- Spices — cumin, chili powder, salt and pepper
- Garlic — minced
- Chopped fresh cilantro — optional
Be sure to save this recipe to your favorite Pinterest board for later.
Be sure to check out my tips for choosing and storing bell peppers
Chicken Enchilada Stuffed Peppers
Ingredients
- 3-4 bell peppers
- 3 cups chicken cooked and shredded
- 8 oz. cream cheese softened
- 2 cups Colby Jack cheese shredded, divided
- 1 jalapeno seeded and minced
- 1 10 oz. can green enchilada sauce
- 1 15 oz. can black beans rinsed and drained
- 1 cup frozen corn thawed
- 1 4 oz. can chopped green chilies drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cloves garlic minced
- salt and pepper to taste
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Cut the 3-4 bell peppers in half from top to bottom and remove the ribs and seeds. Place on the prepared baking sheet.
- In a large bowl, combine the 3 cups chicken, 8 oz. cream cheese and 1 cup of the shredded Colby Jack cheese. Stir in 1 jalapeno, 1 10 oz. can green enchilada sauce, 1 15 oz. can black beans, 1 cup frozen corn, 1 4 oz. can chopped green chilies and stir to mix well.
- Stir in the 1 teaspoon chili powder, 1/2 teaspoon cumin, 2 cloves garlic and salt and pepper, to taste. Stir in the 1/4 cup cilantro if using.
- Divide the chicken mixture evenly among the peppers. Sprinkle with the remaining cheese.
- Bake for about 25 minutes, or until the peppers are just tender and the filling is hot. Turn on the broiler and bake an additional 2-3 minutes until the cheese is bubbly and golden.
- Let stand 5-10 minutes before serving. Serve with sour cream and salsa if desired.
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1 comment
Danelle
My family loved this!