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Chicken Enchilada Stuffed Peppers
Kelley Simmons
Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!
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Prep Time
15
mins
Cook Time
50
mins
Servings
10
pepper halves
Calories
85
kcal
Ingredients
1x
2x
3x
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
Instructions
Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
Heat 1 tablespoon of olive oil in a large saucepan.
Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
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.
Add in the garlic and cook for 1 minute.
Stir in the cooked rice, corn, black beans, enchilada sauce, cumin, both chili powders and lime juice. Add back in the cooked chicken.
Mix until combined and heated through.
Arrange pepper halves on the prepared baking pans. Stuff about 1/2 cup of the chicken and rice mixture into each pepper half.
Bake for 40-50 minutes or until the peppers are tender.
Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).
Nutrition
Calories:
85
kcal
Carbohydrates:
13
g
Protein:
1
g
Fat:
3
g
Saturated Fat:
1
g
Sodium:
5
mg
Potassium:
63
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
59
IU
Vitamin C:
2
mg
Calcium:
6
mg
Iron:
1
mg