Chicken Enchilada Stuffed Peppers Recipe
These Chicken Enchilada Stuffed Peppers are a flavorful and healthy twist on classic Mexican enchiladas. Bell peppers are halved and filled with a delicious mixture of shredded chicken, creamy cheese, black beans, corn, and green chilies, then baked until tender and bubbly. Perfect for a satisfying weeknight dinner packed with protein and vibrant tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed pepper halves (serves 3-4)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Peppers
- 3-4 bell peppers
Filling
- 3 cups cooked and shredded chicken
- 8 oz. cream cheese, softened
- 2 cups Colby Jack cheese, shredded, divided
- 1 jalapeno, seeded and minced
- 1 (10 oz.) can green enchilada sauce
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 (4 oz.) can chopped green chilies, drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup cilantro, chopped (optional)
Instructions
- Preheat Oven and Prepare Peppers: Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with foil and spray it with non-stick cooking spray for easy cleanup. Slice the bell peppers in half lengthwise, remove the seeds and ribs, and place them cut side up on the prepared baking sheet.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, and 1 cup of the shredded Colby Jack cheese. Add the minced jalapeno, green enchilada sauce, black beans, thawed corn, chopped green chilies, chili powder, cumin, minced garlic, salt, and pepper. Mix everything thoroughly until well incorporated. If using, stir in the chopped cilantro for extra freshness.
- Stuff the Peppers: Evenly divide the chicken and cheese mixture among the pepper halves, filling them generously. Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the top of the stuffed peppers for a cheesy finish.
- Bake: Place the baking sheet in the oven and bake for about 25 minutes, or until the peppers are tender and the filling is heated through.
- Broil for a Golden Top: Turn on the broiler and bake the stuffed peppers for an additional 2-3 minutes. Watch closely until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove the peppers from the oven and let them stand for 5-10 minutes to set. Serve warm, optionally with sour cream and salsa on the side for extra flavor.
Notes
- For a spicier kick, leave some seeds in the jalapeno or add a pinch of cayenne pepper to the filling.
- Use any variety of bell peppers (red, yellow, or orange) to add colorful presentation.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- These can be made ahead and baked just before serving for convenient meal prep.
- To make this recipe dairy-free, substitute cream cheese and shredded cheese with vegan cheese alternatives.
