Mexican Stuffed Peppers Is The Dinner I Make All The Time (2024)

• ▢ 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, or texmati rice, see notes
• ▢ ½ medium brown onion, diced
• ▢ Cilantro or parsley for garnish
• ▢ 1 tablespoon oil for cooking

• 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.

  2 garlic cloves, 1 ½ tablespoons taco seasoning, ½ medium brown onion, 1 tablespoon oil for cooking

• In a large mixing bowl, combine all ingredients except peppers, with ½ cup of Red Enchilada Sauce.

  2 cups cooked chicken, 2 cups Enchilada Sauce, ¼ cup sweet corn or freshly cooked corn kernels, ½ cup black beans, 1 tablespoon fresh cilantro, ½ teaspoon kosher salt, black pepper to taste, ½ cup cooked long-grain rice, Cilantro or parsley for garnish

• 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.

  See Also

  Halal Cart Chicken SaladThe Ultimate Rotisserie Chicken QuesadillasRotisserie Chicken Fried Rice For An Easy Weeknight MealHomemade Chicken Pot Pie

  6 bell peppers

• 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.

  2 cup Monterey Jack cheese

• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your oven) I like to turn on the broiler setting until cheese becomes golden brown.

  ¼ cup chicken broth

• Serve hot with a generous drizzle of the sauce, 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 or Texmati rice is the preferred choice.
• 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.

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How To Make Chicken Stuffed Peppers

1. 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.
2. In a large mixing bowl, combine all ingredients for the chicken filling. Add 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.
3. Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly. 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.
4. 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 (the remaining ½ cups).
5. In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.
6. Optional step. During the last 1-3 minutes (or longer, depending on your oven) I like to turn on the broiler setting until the cheese becomes golden brown.
7. SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.