Mexican Chicken Stuffed Peppers 

Cheesy Chicken Enchilada Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red sauce, seasonings, plenty of cheese, rice, and of course beans.

Stuffed Bell Peppers


6 servings




1 hour



In a large mixing bowl, combine all ingredients for the chicken filling. Add ½ cup of red enchilada sauce.

Saute onion and garlic with spices and add to the mix.

Cut off the tops of the peppers, and spoon out the seeds and ribs. Spray the inside with oil, season with salt, pepper.

Bake at 350 F for 15-20 minutes until peppers have softened. Add the filling.

Sprinkle the tops with more cheese (the remaining ½ cups) and bake for 15-20 minutes or until peppers are ​very tender and cheese melted.

Serve with  Guacmaole  and Pico De Gallo on the side.>>>

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