Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers are loaded with brown rice, enchilada sauce, chicken, corn and black beans! Serve these peppers with my Healthy Greek Yogurt Guacamole or my Homemade Pico De Gallo!

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing these amazing Chicken Enchilada Stuffed Peppers! These stuffed peppers are loaded with chicken, black beans, corn, enchilada sauce and cilantro. Cumin and chili powder give the filling a little kick.

This is an easy and healthy meal! Everything is ready in under an hour.

Feel free to substitute quinoa or white rice for the brown rice. You can even make it vegetarian and omit the meat.

To serve these peppers top with sour cream and fresh cilantro. I like to serve mine with a sprinkle of cheese, enchilada sauce, sour cream and of course hot sauce on top!

Note: This recipe makes alot of peppers (about 10 halves) I like to make the full recipe to have lots of leftovers and easy lunches throughout the week. Enjoy!

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Chicken Enchilada Stuffed Peppers

By: Kelley Simmons

Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10 servings

Ingredients 

1x2x3x

• ▢ 1 pound diced chicken breasts, 1-inch pieces
• ▢ 2 tablespoons olive oil, divided
• ▢ 1 medium diced onion, about 1 cup
• ▢ 2 cloves minced garlic
• ▢ 2 cups cooked rice, any variety
• ▢ 1 cup frozen corn
• ▢ 1 (14.5-ounce) can drained black beans
• ▢ 1 (10-ounce) can enchilada sauce
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon chipotle chili powder
• ▢ 1 tablespoon lime juice
• ▢ 5 large bell peppers, any color

Instructions 

• Preheat oven to 350 degrees Fahrenheit. Spray two 9x13-inch pans with non-stick cooking spray.
• Heat half of the 2 tablespoons olive oil, in a large saucepan. Add in the 1 pound diced chicken breasts, and cook for 5-6 minutes or until fully cooked. Remove the chicken from the pan and set aside.
• To the same pan add the remaining oil along with the 1 medium diced onion, and cook for 3-4 minutes or until the onions are tender. Add in the 2 cloves minced garlic and cook for 1 minute.
• Stir in the 2 cups cooked rice, 1 cup frozen corn, 1 (14.5-ounce) can drained black beans, 1 (10-ounce) can enchilada sauce, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon chipotle chili powder, and 1 tablespoon lime juice. Stir to combine then add in the cooked chicken.
• Mix and cook everything together until combined and heated through.
• Remove the stem, cut each 5 large bell peppers, in half, and arrange pepper halves on the prepared baking pans.
• Stuff about 1/2 cup of the chicken and rice mixture into each pepper half. Bake for 40-50 minutes or until the peppers are tender.
• Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).

Nutrition

Calories: 153kcalCarbohydrates: 17gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 61mgPotassium: 360mgFiber: 2gSugar: 2gVitamin A: 298IUVitamin C: 51mgCalcium: 18mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American, Mexican American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!