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–+ servings

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
  

  • 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: 85kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 5mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 2mgCalcium: 6mgIron: 1mg