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Easy Chicken Enchilada Stuffed Peppers Recipe

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4 from 26 reviews

This Easy Chicken Enchilada Stuffed Peppers recipe offers a delicious and wholesome twist on classic enchiladas by stuffing bell pepper halves with a flavorful ground chicken mixture seasoned with taco spices, onions, jalapeños, garlic, and enchilada sauce. Topped with melted Mexican-style cheese and fresh garnishes like avocado slices and cilantro, these stuffed peppers are a vibrant, satisfying meal perfect for a quick dinner or meal prep.

  • Total Time: 50 minutes
  • Yield: 8 stuffed pepper halves (serves 4)

Ingredients

Vegetables

  • 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)

Proteins & Dairy

  • 1 lb ground chicken
  • 1 cup Mexican style shredded cheese*

Seasonings & Sauces

  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • 2 cups enchilada sauce, divided

Instructions

  1. Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and carefully remove the seeds and membranes. Set aside.
  2. Cook the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, half of the diced jalapeño, and minced garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes. Add the ground chicken and taco seasoning, cooking until the chicken is fully browned and crumbled, about 7-8 minutes. Stir in 1 cup of enchilada sauce and cook for another 2 minutes to meld the flavors.
  3. Stuff the peppers: Spoon the cooked chicken mixture evenly into each bell pepper half. Place the stuffed peppers in a baking dish, arranging them so they fit snugly.
  4. Add sauce and cheese: Pour the remaining 1 cup of enchilada sauce over the stuffed peppers. Top each with a generous sprinkle of Mexican style shredded cheese.
  5. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
  6. Garnish and serve: Remove from oven, garnish with avocado slices, cilantro leaves, and the remaining sliced jalapeño for extra heat if desired. Serve warm and enjoy!

Notes

  • *Mexican style shredded cheese typically includes a blend of cheddar, Monterey Jack, queso quesadilla, and asadero cheeses for a rich and melty topping.
  • For a milder version, omit the jalapeño or remove all seeds before dicing.
  • To save time, use pre-cooked rotisserie chicken instead of ground chicken.
  • These stuffed peppers can be assembled in advance and refrigerated up to 24 hours before baking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/easy-chicken-enchilada-stuffed-peppers-recipe/