Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing these amazing Chicken Enchilada Stuffed Peppers! These stuffed peppers are loaded with chicken, black beans, corn, enchilada sauce and cilantro. Cumin and chili powder give the filling a little kick.


This is an easy and healthy meal! Everything is ready in under an hour.

Feel free to substitute quinoa or white rice for the brown rice. You can even make it vegetarian and omit the meat.

To serve these peppers top with sour cream and fresh cilantro. I like to serve mine with a sprinkle of cheese, enchilada sauce, sour cream and of course hot sauce on top!

Note: This recipe makes alot of peppers (about 10 halves) I like to make the full recipe to have lots of leftovers and easy lunches throughout the week. Enjoy!

Chicken Enchilada Stuffed Peppers

Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 pepper halves
Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!


  • 5 large bell peppers (I used a mix of green and red pepper)
  • 2 tablespoons olive oil divided
  • 1 pound chicken breasts or thighs cut into 1 inch pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups cooked rice you can use either brown or white rice
  • 1 cup frozen corn no need to thaw
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 1 ounce can enchilada sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1 tablespoon lime juice


  1. Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
  2. Heat 1 tablespoon of olive oil in a large saucepan.
  3. Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
  4. To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender.
  5. Add in the garlic and cook for 1 minute.
  6. Stir in the cooked rice, corn, black beans, enchilada sauce, cumin, both chili powders and lime juice. Add back in the cooked chicken.
  7. Mix until combined and heated through.
  8. Arrange pepper halves on the prepared baking pans. Stuff about 1/2 cup of the chicken and rice mixture into each pepper half.
  9. Bake for 40-50 minutes or until the peppers are tender.
  10. Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).
Nutrition Facts
Chicken Enchilada Stuffed Peppers
Amount Per Serving
Calories 85 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 5mg0%
Potassium 63mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 59IU1%
Vitamin C 2mg2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Love this recipe? Here are some other recipes from you might enjoy!

Mexican Chicken Rice Bake

Mexican Slow Cooker Stuffed Peppers


Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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