Cheesy Chicken Enchilada Stuffed Peppers
User Reviews
4.9
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8 Servings
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Course
Main Course
Cheesy Chicken Enchilada Stuffed Peppers
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 ounces cream cheese softened, light or regular
- 1 ⅓ cups condensed cream of chicken soup the equivalent of 1 10.75-ounce can cream of chicken soup, homemade
- 1 ½ cups quinoa or rice
- 1-2 cups chicken cooked, diced
- 1 can great northern beans rinsed and drained
- ½ cup cheddar cheese shredded sharp
- ½ cup Monterey jack cheese shredded
- ⅓ cup cilantro chopped, fresh
- lime about 1 tablespoon, juice of 1
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6-8 bell pepper any color
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a casserole dish with cooking spray (like a 9X13-inch or slightly smaller).
- In a large bowl, stir together the softened cream cheese and the cream of chicken soup. Add the quinoa (or rice), chicken, beans, cheeses, cilantro, lime, salt and pepper. Mix until well combined.
- Slice the top of each bell pepper off and discard the tops and the seeds.
- Spoon the mixture into each bell pepper, packing lightly (confession: I mostly used my hands). It's ok to mound it slightly above the top of the pepper.
- Place the stuffed peppers in the baking dish (if you don't have enough peppers to fill up the dish, aluminum foil rolled into small balls and placed in between the peppers help them stand up straight).
- Cover the dish with lightly greased aluminum foil and bake for 40 minutes. Uncover and bake for 15 minutes more until the peppers are tender and the filling is hot. Let the peppers rest for 5 minutes or so before serving.
Notes
- Slow Cooker: these peppers can also be made in the slow cooker. After filling the peppers, place them in a single layer in a slow cooker that has been lightly greased with cooking spray, cover and cook on low for 3-5 hours.
- Peppers: it really depends on the size of your peppers to know how many this will make. I used what I would consider fairly large peppers and got six glorious stuffed peppers.
Nutrition Information
Show Details
Serving
1 Serving
Calories
311kcal
(16%)
Carbohydrates
28g
(9%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
51mg
(17%)
Sodium
769mg
(32%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 769mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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