Easy Chicken Enchilada Stuffed Peppers Recipe
These Easy Chicken Enchilada Stuffed Peppers are a delicious and healthy twist on classic enchiladas, stuffed into vibrant bell peppers for a colorful and flavorful meal. Featuring a savory ground chicken filling with taco seasoning, onions, jalapeños, and plenty of melting cheese, all baked to perfection with rich enchilada sauce. Ideal for a wholesome weeknight dinner or meal prep, topped with fresh avocado and cilantro for added freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves (serves 4 as a main dish)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Peppers
- 4 bell peppers, seeds removed and cut in half
Filling
- 2 tbsp olive oil
- 1 lb ground chicken
- 1 tbsp taco seasoning
- 1 small onion, diced
- 1 jalapeño pepper, seeds removed, half diced, half sliced
- 2 cloves garlic, finely minced
- 1 cup enchilada sauce (for filling)
Topping and Assembly
- 1 cup enchilada sauce (for topping)
- 1 cup Mexican style shredded cheese*
Garnish
- Avocado slices
- Cilantro leaves
*Mexican style shredded cheese typically includes a blend of cheddar, Monterey Jack, and other melting cheeses.
Instructions
- Preheat Oven and Precook Peppers: Preheat your oven to 350°F (175°C). To soften the bell peppers before stuffing, you have two options: boil the pepper halves in salted, boiling water for 7 minutes and then immediately transfer them to an ice bath to stop cooking; or place them cut side up in the baking dish and bake in the oven for 10-12 minutes while preparing the filling.
- Cook Chicken Filling: Drain the pot used for boiling peppers or heat a skillet if baking the peppers. Add 2 tablespoons of olive oil and cook the ground chicken over medium heat, breaking it apart, until fully cooked through. Incorporate the taco seasoning, diced onions, half the diced jalapeño, and minced garlic. Sauté for 5-7 minutes until onions and peppers are tender.
- Add Enchilada Sauce to Filling: Pour 1 cup of enchilada sauce into the skillet with the cooked chicken mixture. Stir well to combine and scrape up any flavorful browned bits from the bottom. Remove from heat once combined.
- Assemble Stuffed Peppers: Remove precooked pepper halves from ice bath and pat dry. Arrange them cut side up in a single layer in a 9×13 inch casserole dish. Spoon 2-3 tablespoons of chicken filling into each pepper half. Pour the remaining 1 cup of enchilada sauce evenly over all the peppers.
- Optional Prep Ahead: If not baking immediately, cover the dish with foil and refrigerate for a few hours or overnight until ready to bake.
- Bake Stuffed Peppers: If baking right away, cover the dish with foil and bake at 350°F for 10 minutes. Remove foil, sprinkle the top with shredded cheese, and arrange sliced jalapeños on top. Increase oven temperature to 400°F and bake uncovered for an additional 10-12 minutes, until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro leaves and avocado slices. Serve immediately while hot and enjoy a flavorful, colorful meal.
Notes
- The choice of Mexican style shredded cheese can include cheddar, Monterey Jack, or a pre-mixed blend for best melt and flavor.
- If preferred, the precooking of peppers can be done by either boiling or baking—both methods produce tender peppers.
- Adjust the amount of jalapeño according to your preferred spice level.
- You can prepare the stuffed peppers a day ahead and refrigerate before baking to save time on meal day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
