Chicken Enchilada Stuffed Peppers
Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!
Servings: 10 pepper halves
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: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg