Chicken Enchilada Stuffed Peppers

5 from 2 votes

Stuffed with all the best parts about a cheesy chicken enchilada, these chicken enchilada stuffed peppers are easy to make and amazing loaded up with all your favorite toppings!

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 294kcal

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-in cubes
1 small yellow onion, finely diced
Salt and pepper to taste
3 medium cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika (regular or smoked)
1/2 cup tomato sauce
1 can (4 oz) green chiles, undrained
2 cups cooked white or brown rice
3 large sweet or green peppers, halved and cores removed
1 cup shredded colby jack cheese
Fresh cilantro, sour cream, and tomato for topping

Instructions

Preheat oven to 400F. Lightly grease a 9x13 baking dish and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and onion, season with salt and pepper, and cook until chicken is no longer pink and onions are tender, stirring occasionally.
Add garlic, cumin, chili powder, and paprika to skillet and cook 2-3 minutes until fragrant. Add tomato sauce, green chiles, and rice to skillet and cook several minutes until heated through. Remove from heat and season with salt and pepper to taste.
Arrange pepper halves in baking dish and fill with rice mixture. Top each pepper with shredded cheese.
Bake peppers at 400F 20-25 minutes until peppers are tender and cheese is melted. Serve peppers warm with cilantro, sour cream, and tomato on top. Enjoy!

Notes

Storing Instructions

Store stuffed peppers in refrigerator up to 6 days.

Nutrition