Chicken Enchilada Stuffed Peppers

Red bell peppers stuffed with a mixture of chicken and cheese.

5 from 1 vote

Chicken Enchilada Stuffed Peppers

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.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 1275kcal

Author: Danelle

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

US Customary - Metric

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.

Nutrition