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Homemade Chicken Enchilada Stuffed Peppers photo
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Chicken Enchilada Stuffed Peppers

A flavorful chicken enchilada filling bakes inside sweet bell pepper halves for an easy, family-friendly meal.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 10 servings

Ingredients

  • 1 pound diced chicken breasts cut into 1-inch pieces
  • 2 tablespoons olive oil divided
  • 1 medium onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 cups cooked rice any variety
  • 1 cup frozen corn
  • 1 14.5-ounce can black beans drained
  • 1 10-ounce can enchilada sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1 tablespoon lime juice
  • 5 large bell peppers any color, stems removed and halved

Instructions

  • Preheat the oven to 350°F (175°C) and spray two 9x13-inch baking pans with nonstick cooking spray.
  • Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the diced chicken and cook 5–6 minutes, stirring occasionally, until cooked through. Remove the chicken to a plate.
  • Add the remaining 1 tablespoon olive oil to the same pan. Add the diced onion and cook 3–4 minutes until softened, then add the minced garlic and cook 1 minute more.
  • Stir in the cooked rice, frozen corn, drained black beans, enchilada sauce, cumin, chili powder, chipotle chili powder, and lime juice. Return the cooked chicken to the pan and mix until everything is combined and heated through.
  • Prepare the peppers by removing the stems and cutting each pepper in half lengthwise; remove seeds as desired. Arrange the pepper halves cut-side up on the prepared baking pans.
  • Spoon about 1/2 cup of the chicken and rice mixture into each pepper half, distributing the filling evenly.
  • Bake the stuffed peppers in the preheated oven for 40–50 minutes, or until the peppers are tender and the filling is heated through.
  • Serve immediately. Optionally garnish with chopped cilantro or reserved diced pepper tops if desired.

Equipment

  • Oven
  • two 9x13-inch baking pans
  • large saucepan or skillet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Spatula

Notes

  • Use any cooked rice you have on hand.
  • Drain the beans well to avoid a watery filling.
  • Adjust chipotle chili powder to taste for heat.
  • Bell peppers can be any color for visual variety.