Description
A delicious and healthy take on a classic Mexican dish, these Chicken Enchilada Stuffed Peppers are packed with flavor and nutrients.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 lb cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the peppers by cutting the tops off and removing the seeds.
- Mix the filling by combining chicken, enchilada sauce, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper in a bowl.
- Stuff each bell pepper with the chicken mixture, packing it tightly.
- Arrange the stuffed peppers upright in a baking dish.
- Add the remaining cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25 minutes.
- Finish baking for an additional 10-15 minutes until the peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
Choose firm peppers for best results and taste the filling before stuffing to adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg