Chicken Enchilada Stuffed Peppers
Tender chicken, brown rice, corn, and cheese baked inside sweet red peppers with enchilada sauce.
- Calories
- 520
- Protein
- 40g
- Carbs
- 52g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 50 min total
- boneless skinless chicken breastfinely diced20 oz
- red bell pepperhalved and seeded2
- cooked brown rice.trim()2 cup
- frozen corn.trim()1 cup
- enchilada sauce.trim()1 cup
- shredded monterey jack cheese.trim()3 oz
- onionfinely diced1/2
- cumin.trim()1/2 tsp
- extra-virgin olive oil.trim()2 tsp
- kosher salt.trim()1 tsp
- black pepper.trim()1/2 tsp
Instructions
- Finely dice the onion and chicken, and halve and seed the red bell pepper. Do not rinse the chicken. Pat it dry, season it with salt and pepper, then wash the board, knife, and hands with soap and water before touching anything else.
- Warm the olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook 3-4 minutes, until translucent and softened. Add the chicken and cumin; cook 5-7 minutes, stirring, until the chicken reaches 165°F (74°C).
- Stir in the rice, corn, and half of the enchilada sauce. Cook 2-3 minutes, until hot and cohesive. Taste and adjust salt and pepper.
- Place the pepper halves in a baking dish, fill them with the chicken mixture, spoon over the remaining sauce, and cover with cheese. Bake at 425F for 20-25 minutes, until the peppers are tender and the cheese is golden and bubbling.
3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.