These stuffed peppers were heavenly and easy for a weeknight dinner! Definitely give them a try....you won't be disappointed!
Chicken Enchilada Stuffed Peppers
*I modified the recipe to make it less spicy.
Ingredients
- 4 medium sized bell peppers
- 2 tablespoons olive oil
- 1/4 red onion, diced
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 can cannellini beans
- 1/2 cup fresh cilantro
- 4 cups enchilada sauce
- 6 ounces monterey jack cheese, freshly grated
Directions
- Preheat oven to 350 degrees F. Using a medium pot and boil water.
- Slice the tops off of the peppers. Cut around the stems and chop the surrounding pieces. Remove the seeds and any stem inside of the peppers.
- Place the peppers in the boiling water and cook for about 10 minutes until they are softened. Place the peppers cut-side up in a baking dish.
- Heat a large skillet over medium-low heat and add olive oil. Add in what was left from chopping over the tops of the peppers, the onions, and garlic. Stir and cook until softened, about 5 minutes.
- Add in the chicken and the beans and stir to coat. Stir in the cilantro. Pour in 1/2-1 cup of the enchilada sauce and 2 ounces of the cheese. Stir until the cheese is melted and the mixture has come together.
- Evenly spoon the mixture into the peppers. Pour the rest of the enchilada sauce into the dish to surround the peppers and over top of the peppers. Add the remaining cheese on top of each pepper. Bake for 10-15 minutes, until the cheese is golden and bubbly.
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