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three stuffed bell peppers on a plate

Cheesy Chicken Enchilada Stuffed Peppers

Julia | The Yummy Bowl
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.
5 from 8 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 405 kcal


  • 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 see notes
  • ½ medium brown onion diced
  • Cilantro or parsley for garnish


  • 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 with 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 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.
  • 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 (about the remaining ½ cups) and bake for 15-20 minutes or until peppers are very tender and cheese melted. During the last 5-7 minutes I like to turn on the broiler setting until cheese becomes golden brown.
  • Serve hot with sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.



  • Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
  • 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.



Calories: 405kcalCarbohydrates: 42.4gProtein: 30.5gFat: 14gSaturated Fat: 7.8gCholesterol: 69mgSodium: 469mgPotassium: 805mgFiber: 8.1gSugar: 7.3gCalcium: 382mgIron: 7mg
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