Description
These colorful stuffed peppers combine tender shredded chicken, zesty enchilada sauce, and melted cheese tucked into vibrant Mexican bell peppers for a healthy, satisfying weeknight meal. This recipe is naturally gluten-free, easy to prep, and perfect for family dinners or meal prep.
Ingredients
Instructions
1. Preheat the oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
2. Slice each bell pepper in half lengthwise, remove seeds and membranes, and arrange cut-side up in the baking dish.
3. In a skillet over medium heat, warm olive oil and sauté onion for 3–4 minutes until translucent.
4. Add garlic, cumin, and chili powder and cook until fragrant, about 1 minute.
5. Stir in shredded chicken, enchilada sauce, and cooked rice; simmer for 5 minutes and season with salt and pepper.
6. Remove from heat and stir in 1/2 cup of the shredded cheese.
7. Spoon the filling evenly into each pepper half and top with remaining cheese.
8. Cover the dish with foil and bake for 25–30 minutes until peppers are tender and filling is heated through.
9. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: mexican
Nutrition
- Serving Size: 2 pepper halves
- Calories: 380
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 28
- Cholesterol: 75
Keywords: chicken enchilada stuffed peppers, mexican bell peppers, healthy chicken peppers, enchilada stuffed peppers, weeknight dinner, gluten free dinner, meal prep