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    You are in: Home / Recipes / Chicken Enchilada Stuffed Bell Peppers Recipe
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    Chicken Enchilada Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef #453756's Note:

    I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.

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    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    pepper ...

    Units: US | Metric

    • 3 -4 bell peppers (any color is fine)
    • 1/2 pre-cooked rotisserie-cooked chicken, picked and shredded
    • 1 (15 ounce) can black beans, drained and rinsed
    • 2 cups Spanish rice, cooked (I like the Near East brand)
    • 1 (8 ounce) can of hot enchilada sauce
    • pickeled jalapeno
    • habanero salsa (or hot salsa of your preference)
    • 2 cups shredded cheese (colby-jack, pepper jack, cheddar whatever you like best)

    Directions:

    1. 1
      Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
    2. 2
      Mix the shredded chicken, black beans and rice.
    3. 3
      Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
    4. 4
      Fill the peppers with the chicken, rice, bean mixture.
    5. 5
      Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
    6. 6
      Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
    7. 7
      Pour any remaining Enchilada Sauce over the cooked peppers once finished.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Enchilada Stuffed Bell Peppers

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 542.7
     
    Calories from Fat 229
    42%
    Total Fat 25.5 g
    39%
    Saturated Fat 11.7 g
    58%
    Cholesterol 101.9 mg
    33%
    Sodium 986.8 mg
    41%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 11.1 g
    44%
    Sugars 2.7 g
    10%
    Protein 41.8 g
    83%

    The following items or measurements are not included:

    Spanish rice

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