Name: Easy Chicken Enchilada Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 bell peppers, seeds removed and cut in half; 1 small onion, diced; 1 jalapeño pepper, seeds removed, half diced, half sliced, divided; 2 cloves garlic, finely minced; Avocado slices (for garnish); Cilantro leaves (for garnish); 1 lb ground chicken; 1 cup Mexican style shredded cheese*; 2 tbsp olive oil; 1 tbsp taco seasoning; 2 cups enchilada sauce, divided

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If you’re searching for a vibrant, wholesome dinner that bursts with bold flavors and comforting textures, this Easy Chicken Enchilada Stuffed Peppers Recipe is exactly what you need. Stuffed with seasoned ground chicken, melty cheese, and smothered in rich enchilada sauce, these colorful peppers bring a playful twist to classic Mexican-inspired meals. They’re not only visually stunning but are a breeze to make, making weeknight dinners feel like a special occasion—without the fuss.

Ingredients You’ll Need

The image shows a block of pale pink raw ground meat placed on crumpled brown parchment paper, sitting on a white plate. Around the plate are small clear glass bowls filled with bright red sauce, chopped green peppers, fresh chopped cilantro, and finely chopped white onions with minced garlic. There are two halves of a fresh green lime, a whole green chili pepper, and two bell pepper halves, one red and one orange. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh, and flavorful ingredients is the key to bringing this dish to life. Each component plays a special role, whether it’s the tender chicken for protein, the peppers for freshness and crunch, or the enchilada sauce that ties everything together with that signature tangy spice.

Bell peppers (4, halved and seeded): Choose a variety of colors for a festive look and sweet, crisp texture.
Olive oil (2 tbsp): Adds richness and helps sauté the aromatics perfectly.
Ground chicken (1 lb): The lean protein base that soaks up all the seasoning.
Taco seasoning (1 tbsp): Brings in the smoky, zesty flavors essential in Mexican cooking.
Small onion (1, diced): Adds natural sweetness and a little crunch.
Jalapeño pepper (1, seeds removed and divided): Half diced to mix into the filling, half sliced for garnish and heat.
Garlic cloves (2, finely minced): Infuses the filling with fragrant depth.
Enchilada sauce (2 cups, divided): Vital for moisture and its signature tangy, spicy punch.
Mexican style shredded cheese (1 cup): Preferably a blend of cheddar and Monterey Jack for melty, gooey goodness.
Garnishes – avocado slices and cilantro leaves: Fresh elements that brighten every bite.

How to Make Easy Chicken Enchilada Stuffed Peppers Recipe

Step 1: Prep the Peppers

Start by cutting your bell peppers in half lengthwise and removing all seeds and membranes. This creates the perfect little bowls for your filling. Set them aside while you prepare the hearty chicken mixture.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Toss in the diced onion, minced garlic, and half of the diced jalapeño. Cook until the onions are translucent and fragrant, about 3-4 minutes, awakening the base flavors for your filling.

Step 3: Cook the Chicken

Add the ground chicken to the skillet. Break it apart with a spatula and sprinkle on the taco seasoning. Stir frequently until the chicken is fully cooked and nicely browned. This step is crucial, as the seasoned meat is the heart of your Easy Chicken Enchilada Stuffed Peppers Recipe.

Step 4: Combine Filling with Sauce and Cheese

Pour in one cup of enchilada sauce and add half of the shredded cheese to the skillet. Stir everything together until the cheese melts and coats the chicken mixture beautifully. This creamy, saucy filling will make each bite irresistible.

Step 5: Stuff the Peppers and Bake

Place the bell pepper halves in a baking dish, standing them upright. Spoon the chicken filling generously into each pepper half. Drizzle the remaining enchilada sauce over the filled peppers and sprinkle the rest of the cheese on top. Pop the dish in a preheated oven at 375°F (190°C) and bake for 20-25 minutes until the peppers are tender and the cheese is bubbly and golden.

How to Serve Easy Chicken Enchilada Stuffed Peppers Recipe

Two white plates each hold two stuffed bell pepper halves with a brown and slightly red filling topped with melted cheese and chopped green herbs and jalapeño slices. On the side of each plate are neatly arranged light green avocado slices and a sprig of fresh cilantro. The plates are on a white marbled surface with lime halves and fresh cilantro leaves scattered nearby. A striped cloth napkin and two black forks are placed at the bottom left corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh avocado slices and bright cilantro leaves on top gives the dish an uplifting, creamy, and herbaceous finish that perfectly balances the warm, spicy flavors. These garnishes are essential to bring freshness and texture contrast.

Side Dishes

Serve your stuffed peppers alongside a simple Mexican rice or a crisp mixed green salad for a complete meal. A dollop of sour cream or a squeeze of lime juice on the side adds even more depth and tang.

Creative Ways to Present

For a festive touch, arrange the peppers on a colorful platter and sprinkle extra cheese or chopped green onions between them. You can even layer the filling in smaller bell pepper “boats” as appetizers or use mini peppers for bite-sized versions at your next gathering.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Easy Chicken Enchilada Stuffed Peppers Recipe store beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it rests, making for an even tastier meal the next day.

Freezing

If you want to freeze these peppers, assemble but do not bake them first. Wrap tightly with foil or plastic wrap, then freeze for up to 2 months. When ready to eat, bake directly from frozen, adding extra cooking time to ensure they’re heated through.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture, or microwave on medium power until warmed through. The cheese will stay gooey and the filling moist, just like freshly made.

FAQs

Can I use other types of meat instead of ground chicken?

Absolutely! Ground turkey or beef work well as substitutes if you want a different flavor or have dietary preferences. Just adjust cooking times as needed to ensure the meat is fully cooked.

What can I substitute for enchilada sauce if I can’t find it?

You can use a combination of tomato sauce and chili powder, cumin, and garlic powder to mimic enchilada sauce. Alternatively, salsa Roja works great for a fresh, spicy twist.

Are raw jalapeños necessary in the recipe?

The jalapeños add just the right amount of heat and a nice fresh bite. If you prefer less spice, reduce the quantity or omit the seeds entirely. You can always add more if you like it spicier!

Can this recipe be made vegetarian?

Yes! Swap the ground chicken for cooked black beans or a plant-based meat substitute. Add extra veggies like corn or zucchini to keep the filling hearty and flavorful.

Is this recipe gluten-free?

Generally, yes! Just be sure your taco seasoning and enchilada sauce are certified gluten-free, as some brands may contain additives or wheat-based ingredients.

Final Thoughts

There is something truly delightful about bringing a familiar favorite to the table in a new, colorful way. The Easy Chicken Enchilada Stuffed Peppers Recipe is a perfect mix of comforting, vibrant, and truly satisfying. I can’t wait for you to enjoy this dish as much as I do—give it a try and watch it become your go-to weeknight winner!