This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
Here are the enchiladas, as promised! I bet you weren’t expecting enchiladas stuffed into a pepper…were you?! Everything is better when it’s stuffed into a pepper! What else can I put in these things?!
I mean, don’t get me wrong, regular enchiladas are great, LOVE THEM! But you know what I love even more? Taking something traditional and putting a healthier and unexpected spin on things…chicken enchilada stuffed peppers were born.
And if you’re kinda like “but I like enchiladas just as they were. Put them back in the tortilla!!!” I’m not saying don’t make regular enchiladas, all I’m saying is that you might be surprised by this fun twist. Tender sweet roasted bell peppers stuffed with all the enchilada flavors,trust me, SO GOOD!
Did you make the easy red enchilada sauce from Monday’s post?! If you did, you’re one step ahead to having some chicken enchilada stuffed peppers for dinner tonight! BONUS POINTS for you, my friends!
Don’t worry if you didn’t make the sauce yet, it only takes 10 ish minutes to make…you’ve got this! If all else fails you really can use canned/jarred red enchilada sauce – but I bet you’ve already got most of the ingredients for the sauce on hand. Plus, if you make it you’ll feel extra awesome about yourself! Just sayin’.
What’s stuffed inside these enchilada stuffed peppers?
- store bough rotisseree chicken (or other leftover, precooked chicken) – One of my fave convenient foods
- red enchilada sauce, for all the saucy goodness
- black beans
- white onion – for a little crunch
- canned green chillies – love how much flavor they provide!
That’s it, mix it up and stuff your peppers! Simple and EASY!
Oh, but wait don’t forget about your cheese, because what’s an enchilada without cheese?! Silly me.
Just sprinkle some shredded cheese into the cavity of each bell pepper and then add the chicken mixture – cheesy perfection!
While these beauties bake away in the oven you can prep your toppings real quick. You have options here: cilantro, crumbled cotija cheese (my fave), sour cream, and avocado slices. This will take you no time at all…so the rest of the time you can put your feet up and relax – you’re welcome!
The result of these enchilada stuffed peppers is true Mexican/Cinco de Mayo food love with a fun and healthy twist. The peppers are sweet and tender, while the filling is sauc-y with a hint of heat and smokiness – plus cheesy goodness.
These enchilada stuffed peppers would go great with my skinny orange lime margarita…of course! Which is what you could be doing while the peppers are in the oven…sipping on margaritas! They would also make a great dish to serve to guests, totally impressive. Or they are a good recipe for meal prep, the peppers re-heat quite nicely and in fact I think they re-heat better than your traditional enchiladas because there are no soggy tortilla shells!
Enchilada stuffed peppers are winning all the points over here!!!
For another enchilada recipe try my easy easy green chicken enchiladas. Yes, there are tortillas in this recipe!
If you make this recipe don’t forget to let me know how it went in the comments below along with a star rating. This helps others to find my recipes easier. Be sure to snap a photo on Instagram and tag it with #RobustRecipes so that I can see your creations! Thanks, friends!
Print
Chicken Enchilada Stuffed Peppers
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 to 8 1x
- Category: Entree, Chicken/Poultry
- Cuisine: Gluten Free, Mexican
Description
Enchilada stuffed peppers are peppers stuffed with all the traditional enchilada ingredients – a fun and healthy twist. The perfect recipe for any party! They also re-heat nicely making this a great meal prep recipe!
Ingredients
- 4 medium to large bell peppers, sliced and washed (Any color or mix of colors will work)
- olive oil
- salt
- Filling
- 1 cup rotisserie chicken, shredded (or other pre-cooked/leftover chicken)
- 1/2 cup white onion, minced
- 1/2 cup canned black beans, drained and rinsed
- 1 7 ounce can diced green chillies
- 3/4 cupeasy red enchilada sauce, divided (click for the recipe)
- 1/3 cup shredded cheddar cheese (or other cheese of choice)
- Optional Toppings
- Top with crumbled cotija cheese (or other Mexican cheese)
- sour cream
- sliced avocado
- Cilantro leaves
Instructions
- Make red enchilada sauce: If you haven’t already made yourred enchilada sauce do so now and set it aside to cool slightly. It only takes 13 minutes to make, but can be made several days in advance. (Clicke here for the recipe).
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a 9×13 baking dish with oil, set aside.
- Prep the peppers: Slice each pepper in half lengthwise. Use a pairing knife to carefully cut out the seeds and the white pith of each pepper – also cutting away any thin flesh to create a nice large cavity to fill the peppers. Place the peppers in the greased baking dish cut side up and sprinkle with salt.
- Roast the peppers: Roast the peppers for 15 minutes. Flip and roast for another 10 minutes. They are ready to stuff when they are tender, but still firm. Set them aside and allow them to cool enough to handle. Reduce the oven temperature to 350 degrees Fahrenheit.
- Mix the filling: In a medium mixing bowl mix together the chicken, onion, black beans, green chilies, and 1/2 cup of the red enchilada sauce until it’s well combined. If the mixture seems too dry then add a little more red sauce.
- Stuff the peppers: Sprinkle the shredded cheese into each bell pepper cup, evenly dividing it. Stuff the filling mixture into each bell pepper making sure to get the filling into all the nooks and carnies – keep stuffing the peppers until all of the filling is gone, it’s okay if the filling is heaping a little. Spoon over the remainder of the red enchilada sauce (or more as needed).
- Bake: Bake the stuffed peppers for 15 to 20 minutes, or until the filling is warmed through.
- Top & Serve: Top the peppers with your choice of toppings: crumble the cotija cheese over top, or add dollips or a drizzles of sour cream, cilantro leaves or avocado slices. Serve immediately.
- Leftovers: Allow an leftovers to cool completly before transferring them to an air tight container. They will keep in the fridge for up to 5 days. Reheat in the microwave or oven gently. They surprisingly make really good leftovers…better than regular enchiladas, IMO ;).
Notes
Enchilada sauce: If you don’t want to make your own enchilada sauce a gluten free canned/jarred store bought version would also work. Also, if you make your own sauce you will have some sauce leftover. Yay more enchiladas!
aream
This is a nice variation to cut down on tortilla carbs by using the pepper as the “holder.” Great idea!
Thanks Dianne. Best part is you won’t even miss the tortilla shells! đŸ™‚