Chicken Enchilada Stuffed Bell Peppers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    bell peppers (any color is fine)
  • 12
    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)
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DIRECTIONS

  • Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
  • Mix the shredded chicken, black beans and rice.
  • Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
  • Fill the peppers with the chicken, rice, bean mixture.
  • Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
  • 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.
  • Pour any remaining Enchilada Sauce over the cooked peppers once finished.
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