Mexican Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with pulled chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.
If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.
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Ingredients
- Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe.
- Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas.
- Grains - I sometimes use either (cooked) brown or white rice and quinoa.
- Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella.
- Sauce. Try my 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa.
- Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix.
- Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough.
- Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.
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Tips
- Peppers bake time. For even cooking, use peppers of the same size. Green peppers, with thicker skin, need extra time. Bake them separately for 10 minutes before adding others. Follow the recipe until all peppers are crinkled and softened.
- How do you cut peppers for stuffing? First, wash and dry the peppers. Cut the tops off, about 1-2 inches. Carefully remove the seeds and the membranes. That’s it, you’re good to go!
- PRO TIP for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between very tightly.
- Trim the bottom of the peppers by about ½ inch or less, ensuring they stand well. Avoid cutting too much to prevent the filling from spilling out later.
- Meal Prep Pro. To save time, I suggest having the rice cooked and using canned beans to be ready in advance. Alternatively, you can buy already pre-cooked rice from the store. Moreover, you can make the entire filling 1-2 days in advance and keep refrigerated until ready to use.
Freezing, Storing And Reheating Instructions
- To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container.
- To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
- Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes.
- Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
- Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.
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Recipe Card
Chicken Stuffed Peppers With Enchilada Sauce
Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.
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INGREDIENTS
- 6 bell peppers
- 2 cups cooked chicken, shredded or diced
- 2 cups Enchilada Sauce , or store-bought Salsa
- ¼ cup sweet corn or freshly cooked corn kernels
- ½ cup black beans
- 1 tablespoon fresh cilantro
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- black pepper to taste
- 1 ½ tablespoons taco seasoning
- 2 cup Monterey Jack cheese, grated, see notes
- ¼ cup chicken broth
- ½ cup cooked long-grain rice, or texmati rice, see notes
- ½ medium brown onion, diced
- Cilantro or parsley for garnish
- 1 tablespoon oil for cooking
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.2 garlic cloves, 1 ½ tablespoons taco seasoning, ½ medium brown onion, 1 tablespoon oil for cooking
- In a large mixing bowl, combine all ingredients except peppers, with ½ cup of Red Enchilada Sauce.2 cups cooked chicken, 2 cups Enchilada Sauce, ¼ cup sweet corn or freshly cooked corn kernels, ½ cup black beans, 1 tablespoon fresh cilantro, ½ teaspoon kosher salt, black pepper to taste, ½ cup cooked long-grain rice, Cilantro or parsley for garnish
- Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel. Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper. Bake for 15-20 minutes until peppers have softened.6 bell peppers
- Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.2 cup Monterey Jack cheese
- Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your oven) I like to turn on the broiler setting until cheese becomes golden brown.¼ cup chicken broth
- Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.
VIDEO
NOTES
- Rice - cooked long-grain white or brown rice or Texmati rice is the preferred choice.
- Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
- Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
- Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
- If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
- For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 405kcalCarbohydrates: 42.4gProtein: 30.5gFat: 14gSaturated Fat: 7.8gCholesterol: 69mgSodium: 469mgPotassium: 805mgFiber: 8.1gSugar: 7.3gCalcium: 382mgIron: 7mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
How To Make Chicken Stuffed Peppers
- Preheat oven to 350 degrees Fahrenheit. In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
- In a large mixing bowl, combine all ingredients for the chicken filling. Add ½ cup of red enchilada sauce. Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
- Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper. Bake for 15-20 minutes until peppers have softened. Remove from the oven and fill peppers with the chicken filling halfway through.
- Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling. Sprinkle the tops with more cheese (the remaining ½ cups).
- In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.
- Optional step. During the last 1-3 minutes (or longer, depending on your oven) I like to turn on the broiler setting until the cheese becomes golden brown.
- SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.
Mexican Dinner Recipes
If you're like me, you'll love my other favorite Mexican meals such as Creamy Chicken Tacos, Steak Fajita Tacos, Black Bean and Corn Quesadillas, Healthy White Bean Chicken Chili, Easy Shrimp Fajitas.
For more easy gluten-free Chicken recipes please go to this category over here.
betty
It's nice to see a recipe for Chicken Stuffed Peppers that's accessible for cooks of all levels. I appreciate the detailed instructions.
Julia
thank you Betty!
FionaF
just made the chicken stuffed peppers but i doubled the enchilada sauce and it was a game changer spicy and so good
Julia
thank you Fiona!
Larry
can i just microwave the chicken stuffed peppers instead of baking? not tryna start an oven lol
Julia
Sorry Larry, please use the oven 🙂
Gary
I found the recipe for Chicken Stuffed Peppers rather bland. I would suggest a dash of smoked paprika and perhaps a sprinkle of aged cheddar on top.
Julia
thank you Gary for your comment, did you use enough salt?
Sall
omg, those chicken stuffed peppers were on fire! Added extra jalapenos for a kick. my kind of meal!
Julia
thank you Sally!
Julia
we love them too!
Ron
whats with all the chicken recipes? beef is way better for stuffed peppers. change my mind.
HealthFirst
Actually, chicken is leaner and better if you're aiming for a high-protein, lower-fat diet. Beef's good but not as healthy.
Julia
Try it!
Kris
Tried making the chicken stuffed peppers but switched the chicken for tofu since im vegetarian. wasn't too bad actually
Julia
that's a great twist!
Terry_99
hey julia, was wonderin if i can use canned chicken for them chicken stuffed peppers. got a bunch i need to use up lol
Julia
I would recommend using fresh chicken or rotisserie. Never tried with canned chicken!
Agnieszka
Delicious stuffed peppers! Thanks so much for breaking down all the steps - very helpful!
Julia | The Yummy Bowl
thank you Agnieszka!
Tavo
Very original stuffed peppers recipe! We enjoyed it very much!
Julia | The Yummy Bowl
absolutely! thank you 🙂
Lisa
Such a creative way to make stuffed peppers! So yummy!
Julia | The Yummy Bowl
glad you liked it Lisa!
Heather Johnson
these peppers were perfect! so yum!!!! definitely making again!
Julia | The Yummy Bowl
thank you Heather!
Claudia Lamascolo
what a great twist on stuffed peppers we loved both of these meals and combined its a win win!
Julia | The Yummy Bowl
thank you Claudia, glad you liked it
Julia | The Yummy Bowl
Enchilada Stuffed Peppers - A delicious new alternative for chicken enchiladas!
Kim
Where does the 2 cups of enchilada sauce and 1/4 cup of broth come in??
Julia | The Yummy Bowl
thank you for mentioning, I've modified the instructions.