Chicken Enchilada Stuffed Peppers


Preparation15 minutes
Cook time45 minutes
ServingsServes 4


  • 4 Bell Peppers or Poblano Peppers
  • 1-1/2 Cups of Cooked Shredded Chicken
  • 1/2 cup of Corn Kernels
  • 1/2 cup of Cooked Black Beans
  • 1/4 cup of Chopped Scallions
  • 1/4 cup of Chopped Cilantro
  • 1 cup of Shredded Cheddar
  • 1-1/2 cups (or more) of Mild Red Enchilada Sauce


    1) Cut the peppers in half lengthwise, remove the seeds and set aside. Preheat a grill pan or skillet over high heat, place the peppers on it and grill them for a couple minutes on each side, remove to a plate and set them aside.

    2) Preheat your oven to 400 degrees, pour a little enchilada sauce in the bottom of a casserole dish big enough to fit the peppers in it snugly.

    3) In a large bowl, mix together the chicken, corn, black beans, scallions, cilantro, 1/2 cup of cheese (a little more won’t hurt) and about 1/2 cup of enchilada sauce.

    4) Fill the peppers with the mixture, top with a little more sauce and sprinkle on some cheese. Bake them for about half an hour or until bubbly.

    5) Allow them to cool slightly before serving!

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