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Chicken Enchilada Stuffed Bell Peppers

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“I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.”
READY IN:
1hr
SERVES:
4
YIELD:
6-8 pepper halves
UNITS:
US

Ingredients Nutrition

  • 3 -4 bell peppers (any color is fine)
  • 12 pre-cooked rotisserie-cooked chicken, picked and shredded
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cups Spanish rice, cooked (I like the Near East brand)
  • 1 (8 ounce) canof hot enchilada sauce
  • pickeled jalapeno
  • habanero salsa (or hot salsa of your preference)
  • 2 cups shredded cheese (colby-jack, pepper jack, cheddar whatever you like best)

Directions

  1. Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
  2. Mix the shredded chicken, black beans and rice.
  3. Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
  4. Fill the peppers with the chicken, rice, bean mixture.
  5. Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
  6. Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
  7. Pour any remaining Enchilada Sauce over the cooked peppers once finished.

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