How about a quick and easy recipe for a delicious and healthy meal? Sound like a plan to you, then Chicken Enchilada Stuffed Peppers are right up your ally. These peppers are easy to make, the hardest part may be boiling the water for the rice or even cooking the chicken sounds pretty easy right? It is! We used a large butcher knife to cut the peppers in half and scraped out all the seeds because no one really wants to eat those. While at the same time boiling the rice in a large pot. While all this is happening put the chicken on a medium temperature and start to cook it. Don’t worry too much about making sure the rice is completely cooked and soft this will go into the oven for a final bake.
We’ve tested this recipe in large batches just to get rid of all the excess and “old” rice we had on hand, plus our local market had a sale on peppers so why not kill two birds with one stone? Since we did a large test batch of these you should know you can save them for later. All you need to do to make these a freezer meal is avoid the final step of baking them in the oven and wrap them up in your freezer. We thawed ours the night before we were going to make them and put them in the oven for the final bake and they turned out just as delicious as before! Happy cooking!
Let us know what you think of our Chicken Enchilada Stuffed Peppers and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Ingredients
- 1 cup cooked shredded chicken {a rotisserie chicken works great here!}
- ½ cup black beans rinsed and drained
- 1 zucchini finely chopped
- 1 red pepper finely chopped
- ½ cup salsa {salsa verde is a great option}
- ⅔ cup green enchilada sauce
- 1 cup shredded cheese divided
- 4 bell peppers
Instructions
- Preheat oven to 375 degrees
- Split your bell peppers into two pieces, and remove all the seeds
- Combine the chicken, black beans, zucchini, red pepper, and salsa
- Spoon the mixture into the bell peppers
- Top with your favorite cheese
- Cover with foil and bake at 375 degrees for 15-20 minutes, then remove the foil and bake until the cheese has melted.
