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Mexican Chicken Stuffed Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 195

Ingredients

  • 3 bell peppers
  • 10 ounces enchilada sauce
  • ½ cup black beans drained and rinsed
  • ½ cup frozen corn kernels
  • 4 ounces diced green chilies canned or fresh
  • 2 cups cooked shredded chicken
  • 1 teaspoon cumin
  • ¼ cup chopped cilantro
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ cup chicken broth or water
  • 1 cup shredded Monterrey Jack cheese

Instructions

  • All ingredients ready? Let's begin!
  • Preheat the oven to 350 degrees F.
  • Discard the stems from the bell peppers, cut them lengthwise in half and remove the seeds and membranes.
  • Stir the chicken with the chilies, enchilada sauce, cilantro, beans, cumin, corn, garlic powder, salt, and chili powder.
  • Mix in half of the cheese.
  • Grease a large baking dish then pour in the broth or water.
  • Divide the chicken mixture between the bell pepper halves.
  • Arrange them in the baking dish and sprinkle the rest of the cheese on top.
  • Cover with foil and bake for 45 minutes.
  • Discard the foil and bake for another 10 minutes or until the peppers are tender.
  • Serve hot.

Video

Nutrition

Calories: 195kcal | Carbohydrates: 14g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1224mg | Potassium: 369mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2451IU | Vitamin C: 88mg | Calcium: 162mg | Iron: 2mg