Chicken Enchiladas Stuffed Peppers

Servings: 6 halves | Prep: 20 min | Cook Time: 50 min

INGREDIENTS

• 3 medium bell peppers, any color (I used orange, red, and yellow)

• 2 cups shredded chicken, cooked

• 1 (16 oz) jar of salsa

• 1 (4 oz) can diced green chiles

• 1/2 cup corn kernels

• 1/2 cup black beans, drained and rinsed

• 1/4 cup fresh cilantro, finely chopped

• 1 tsp. cumin

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. chili powder

• 1.5 cup shredded Mexican cheese (or cheese of choice), divided

These Chicken Enchiladas Stuffed Peppers are going to be your favorite dinner meal after you make them.

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Spray a large baking dish with cooking spray and set aside. Remove stems from peppers, slice in half lengthwise and scrape out membranes and seeds. Set aside.

3. In a large bowl, combine the chicken, 3/4 cup salsa, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the cheese. Mix everything together well.

4. Pour 3/4 cup of salsa onto the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish. Cover the pan with foil and bake in the preheated oven for 30-35 minutes.

5. Remove the foil and top each pepper with the remaining salsa and then sprinkle the remaining 1 cup of cheese over the tops of the peppers.

6. Return the peppers to the oven and bake for an additional 10-15 minutes until peppers are soft and cheese is melted. Serve with your favorite toppings, such as sour cream, diced avocado, diced tomato, and chopped cilantro.
   

NUTRITION: 2 halves Calories: 399kcal | Fat: 16g | Carbohydrates: 32g | Fiber: 9g | Sugar: 15g | Protein: 33g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

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