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
Units
Scale
- 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!
