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- 4 large bell peppers (any color) - 2 cups cooked and shredded chicken - 1 cup enchilada sauce (mild or spicy) - 1 cup black beans, rinsed and drained - 1 cup corn (canned or frozen) - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded cheese (cheddar or blend) - 1/4 cup cilantro, chopped (for garnish) - Salt and pepper to taste - Olive oil for drizzling To create Chicken Enchilada Stuffed Peppers, I start by gathering fresh ingredients. The bell peppers create a tasty, colorful base. I love using bright red, yellow, or green peppers. Next, I use cooked and shredded chicken. This adds protein and flavor. I often use leftover chicken or store-bought rotisserie chicken. Enchilada sauce gives the dish its signature taste. You can choose mild or spicy based on your preference. Black beans add a hearty texture, while corn brings a slight sweetness. I season the mixture with cumin, garlic powder, and onion powder. These spices enhance the flavor greatly. For a delicious finish, I top the peppers with shredded cheese. Cheddar or a blend works well. Finally, I garnish with cilantro for a fresh touch. I also add salt and pepper to taste. This combination of ingredients makes each bite delightful. - Baking dish - Mixing bowl - Aluminum foil Having the right tools makes cooking easier. A baking dish holds the stuffed peppers, while a mixing bowl helps combine the filling. Aluminum foil keeps the peppers moist while baking. - Caloric content per serving - Macro breakdown (protein, carbs, fats) Each serving offers a balanced meal. You get protein from the chicken and beans. The peppers add fiber and vitamins. This meal is not just tasty; it's also nutritious. 1. Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Slice the tops off the bell peppers. Remove the seeds and membranes inside. This creates a bowl for the filling. Drizzle olive oil on the outside of each pepper. Place them in a baking dish. 3. In a large mixing bowl, combine: - 2 cups cooked and shredded chicken - 1 cup enchilada sauce (choose mild or spicy) - 1 cup black beans, rinsed and drained - 1 cup corn (canned or frozen) - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste Mix all the ingredients well until they are fully combined. 4. Spoon the chicken mixture into each bell pepper. Press down gently to pack the filling. Make sure each pepper is filled well. 5. Top each stuffed pepper with 1 cup of shredded cheese. You can use cheddar or a blend. Make sure the cheese covers the filling nicely. 6. Cover the baking dish with aluminum foil. Bake for 25 minutes. This helps the peppers cook without drying out. 7. After 25 minutes, remove the foil. Bake for an additional 10-15 minutes. This allows the cheese to become bubbly and lightly golden. After baking, let the peppers cool for a few minutes. Enjoy your delicious Chicken Enchilada Stuffed Peppers! For the best flavor, I suggest using a blend of sharp cheddar and Monterey Jack cheese. This mix gives a nice creamy texture and a rich taste. If you prefer something stronger, try pepper jack for a spicy kick. To get crispy peppers, adjust your cooking time. Bake them covered for 25 minutes, then uncover and bake for an extra 10-15 minutes. This ensures the peppers soften while the cheese gets golden and bubbly. Pair your stuffed peppers with a side of cilantro lime rice or a fresh green salad. This balance makes the meal feel complete. For extra flair, serve with a dollop of sour cream or a sprinkle of fresh cilantro on top. These small touches elevate the dish's look and taste. To enhance the flavor, consider adding spices like smoked paprika or chili powder. These spices add depth to your chicken filling. For optional toppings, think about adding sliced avocado or a drizzle of lime juice. These toppings add freshness and creaminess to the overall dish. Sour cream also works great for balancing out the spice. {{image_2}} You can easily change this recipe for different diets. For a vegetarian option, swap the chicken for tofu or add more beans. Black beans work great here! If you need a gluten-free option, check the enchilada sauce. Many brands offer gluten-free sauces. This way, everyone can enjoy stuffed peppers. Want to spice things up? Add jalapeños or a splash of hot sauce to your filling. This will give your dish a nice kick. If you prefer a different kind of cheese, try vegan cheese options. They melt well and taste great, making it perfect for dairy-free diets. Feel free to get creative with veggies. You can stuff these peppers with zucchini, mushrooms, or even eggplant. Each adds a unique flavor. If you want to change the base, use quinoa or rice instead of chicken. Both options add texture and make your meal more filling. To store leftovers, place the stuffed peppers in an airtight container. This keeps them fresh. They can last in the fridge for up to four days. Make sure to let them cool before sealing. Freezing stuffed peppers is easy. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. For best taste, eat them within three months. To thaw, leave them in the fridge overnight. You can also use the defrost setting on your microwave. When reheating, you have two choices: oven or microwave. The oven gives you a crispy texture. Preheat it to 350°F (175°C), then bake for 15-20 minutes. If you use a microwave, heat for 2-3 minutes on high. Add a splash of water to keep moisture. Enjoy your flavorful meal! Can I make chicken enchilada stuffed peppers ahead of time? Yes, you can! Prepare the stuffed peppers and cover them. Store in the fridge for up to 24 hours. When ready, bake them as usual. This saves time on busy days. What are the best peppers to use for stuffing? I recommend large bell peppers. They come in many colors like red, yellow, and green. They hold the filling well and have a sweet flavor. You can also use poblano peppers for a spicier kick. How do I know when the peppers are done cooking? Check the peppers after baking for 35 to 40 minutes. They should be soft and the cheese bubbly and golden. A fork can easily pierce the peppers when they are done. Can this recipe be adapted for meal prep? Absolutely! Stuff the peppers and place them in individual containers. You can freeze them for later. Just cook them in the oven when you're ready to eat. What can I use instead of enchilada sauce? If you want a different flavor, try salsa or tomato sauce. You can also mix in some spices to create your own sauce. This adds a unique touch to your peppers. How to make the dish spicier? Add chopped jalapeños or a dash of hot sauce to the filling. You can also sprinkle chili powder on top before baking. This gives your dish an extra kick. Ideas for adding more vegetables? You can mix in chopped spinach, zucchini, or mushrooms. These vegetables add nutrition and flavor. Just make sure to chop them small so they cook well in the peppers. This article covered how to make chicken enchilada stuffed peppers. We explored the key ingredients and equipment needed, plus step-by-step instructions. I shared tips for perfecting your dish and variations for different diets. You learned how to store leftovers and reheat them without losing flavor. Stuffed peppers are easy, healthy, and tasty. Try this recipe to impress your family. Enjoy your cooking journey!

Chicken Enchilada Stuffed Peppers

Discover a delicious way to enjoy dinner with these Chicken Enchilada Stuffed Peppers! This easy recipe combines bell peppers with shredded chicken, black beans, and enchilada sauce for a flavorful twist on a classic. Perfect for a weeknight meal, these stuffed peppers are not only colorful but also packed with nutrients.
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked and shredded chicken

1 cup enchilada sauce (mild or spicy, based on preference)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or a blend)

1/4 cup cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes, creating a bowl-like structure. Drizzle the outside with olive oil and place them in a baking dish.

      In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.

        Spoon the chicken mixture into each bell pepper, pressing down gently to pack it in.

          Top each stuffed pepper with shredded cheese, ensuring they are nicely covered.

            Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

              Once done, remove from the oven and let the peppers cool for a few minutes. Garnish with chopped cilantro before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4