How To Make Chicken Enchilada Stuffed Peppers
In just one hour, you can create a healthy meal with this recipe for stuffed peppers. It has a filling of perfectly spiced. chicken, rice, corn, and beans.
Serves:
Ingredients
- 5largebell peppers
- 2tbspolive oil,divided
- 1lbchicken,(breasts or thighs), cut into 1 inch pieces
- 1mediumonion,diced
- 2clovesgarlic,minced
- 2cupsrice,cooked
- 1cupfrozen corn
- 14½ozblack beans,drained and rinsed
- 1ozenchilada sauce,can
- 1tspcumin
- ½tspchili powder
- ½tspchipotle chili powder
- 1tbsplime juice
Instructions
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Preheat oven to 350 degrees F. Grease two 9×13-inch pans with cooking spray.
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Heat 1 tablespoon of olive oil in a large saucepan.
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Add in chicken and sauté for 5 to 6 minutes or until fully cooked. Remove the chicken from the pan and set aside.
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To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3 to 4 minutes or until the onions are tender.
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Add in the garlic and cook for 1 minute.
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Stir in the cooked rice, corn, black beans, enchilada sauce, cumin, both chili powders and lime juice. Add back in the cooked chicken.
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Mix until combined and heated through.
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Arrange pepper halves on the prepared baking pans. Stuff about half a cup of the chicken and rice mixture into each pepper half.
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Bake for 40 to 50 minutes or until the peppers are tender.
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Serve immediately with cilantro for garnish and diced peppers for color.
Nutrition
- Calories: 447.71kcal
- Fat: 10.79g
- Saturated Fat: 2.59g
- Trans Fat: 0.04g
- Monounsaturated Fat: 4.99g
- Polyunsaturated Fat: 2.20g
- Carbohydrates: 66.16g
- Fiber: 8.75g
- Sugar: 5.37g
- Protein: 21.40g
- Cholesterol: 34.02mg
- Sodium: 71.18mg
- Calcium: 72.05mg
- Potassium: 960.19mg
- Iron: 3.45mg
- Vitamin A: 152.87µg
- Vitamin C: 107.85mg
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