Name: Chicken Enchilada Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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 teaspoon chili powder; 1 teaspoon chipotle chili powder; 1 tablespoon lime juice; 5 large bell peppers (any color)

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Are you ready to elevate your weeknight dinner game? These Chicken Enchilada Stuffed Peppers are not just a feast for the eyes but also a wholesome and delicious meal that’s sure to satisfy the whole family. With tender bell peppers filled to the brim with a zesty chicken and rice mixture, topped with enchilada sauce, and baked to perfection, you’ll find this dish is both comforting and nutritious. Let’s dive into this flavorful recipe that will have everyone asking for seconds!

What You’ll Love About This Recipe

Simple ingredients that you can find in your pantry.
Easy to prepare, making it perfect for busy weeknights.
Customizable to suit your personal taste preferences.
Deliciously filling thanks to the combination of chicken, rice, and beans.
Perfect for meal prep and leftovers.

The Ingredient Lineup

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 teaspoon chili powder
1 teaspoon chipotle chili powder
1 tablespoon lime juice
5 large bell peppers, any color

Gear Checklist

Large skillet – for sautéing the chicken and vegetables.
Mixing bowl – to combine the filling ingredients.
Baking dish – to bake the stuffed peppers.
Aluminum foil – to cover the dish while baking.
Knife and cutting board – for chopping the veggies and chicken.

The Method for Chicken Enchilada Stuffed Peppers

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This will ensure that your Chicken Enchilada Stuffed Peppers cook evenly and thoroughly.

Step 2: Sauté the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside.

Step 3: Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 4: Combine the Filling

In a large mixing bowl, combine the cooked chicken, sautéed onions and garlic, cooked rice, frozen corn, black beans, enchilada sauce, cumin, chili powder, chipotle chili powder, and lime juice. Stir until everything is well mixed.

Step 5: Prepare the Peppers

While the filling is cooling slightly, wash and cut the tops off the bell peppers. Remove the seeds and membranes inside to make room for the filling.

Step 6: Stuff the Peppers

Using a spoon, generously fill each bell pepper with the chicken and rice mixture. Pack it in well to ensure each pepper is filled to the brim.

Step 7: Bake the Peppers

Place the stuffed peppers upright in a baking dish. If desired, pour a little extra enchilada sauce over the top of each pepper for an added kick of flavor. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 8: Uncover and Finish Baking

After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.

Step 9: Serve and Enjoy

Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, avocado, or a dollop of sour cream if desired.

Tailor It to Your Diet

For a vegetarian option, substitute the chicken with sautéed mushrooms or more beans.
Use quinoa instead of rice for a gluten-free alternative.
Add diced tomatoes or jalapeños for extra flavor and heat.
Top with shredded cheese before baking for a cheesy twist.

Cook’s Commentary

This Chicken Enchilada Stuffed Peppers recipe is incredibly versatile and can easily be adapted based on what you have on hand. Don’t hesitate to get creative! You can mix in other vegetables, use different proteins, or even switch up the spices based on your family’s preferences. Trust me, once you try this dish, it will become a staple in your meal rotation. Plus, the colorful presentation makes it perfect for impressing guests at dinner parties!

Save for Later: Storage Tips

If you have leftovers, these Chicken Enchilada Stuffed Peppers store well in the refrigerator for up to 4 days. Simply place them in an airtight container. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze the stuffed peppers before baking. Just wrap them well in plastic wrap and aluminum foil, and they’ll last in the freezer for up to 3 months. When you’re ready to cook them, thaw in the refrigerator overnight and then bake as directed.

Troubleshooting Q&A

What if my peppers are too tough to eat?

Make sure to bake the peppers long enough for them to become tender. If they’re still tough, you can parboil them for a few minutes before stuffing them to ensure they’ll be soft after baking.

Can I use other types of peppers for this recipe?

Absolutely! While bell peppers are the most common choice, you can also use poblano peppers or even hatch peppers for a little extra heat and flavor.

How do I know when the chicken is fully cooked?

The chicken should be cooked to an internal temperature of 165°F (75°C). You can also cut into a piece to check that it is no longer pink in the center.

What can I serve with Chicken Enchilada Stuffed Peppers?

These stuffed peppers are a meal on their own, but you can serve them with a side salad, tortilla chips, or some guacamole for a complete feast!

See You at the Table

As you gather around the dinner table to enjoy these Chicken Enchilada Stuffed Peppers, you’ll be filled with the warmth and comfort that only a homemade meal can bring. This dish not only nourishes the body but also brings family and friends together, creating memories that last a lifetime. So grab your ingredients, unleash your inner chef, and get ready to savor every bite of this delightful meal. Happy cooking!