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Chicken Enchilada Stuffed Peppers
Chicken Enchilada Stuffed Peppers. Loaded with brown rice, enchilada sauce, chicken, corn and black beans!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 153 kcal
Course:
Main Course , Dinner
Cuisine:
American , Mexican-American Fusion
Ingredients
- 1 pound diced chicken breasts, 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium diced onion, about 1 cup
- 2 cloves minced garlic
- 2 cups cooked rice, any variety
- 1 cup frozen corn
- 1 (14.5-ounce) can drained black beans
- 1 (10-ounce) can enchilada sauce
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon chipotle chili powder
- 1 tablespoon lime juice
- 5 large bell peppers, any color
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray two 9x13-inch pans with non-stick cooking spray.
- Heat half of the 2 tablespoons olive oil, in a large saucepan. Add in the 1 pound diced chicken breasts, and cook for 5-6 minutes or until fully cooked. Remove the chicken from the pan and set aside.
- To the same pan add the remaining oil along with the 1 medium diced onion, and cook for 3-4 minutes or until the onions are tender. Add in the 2 cloves minced garlic and cook for 1 minute.
- Stir in the 2 cups cooked rice, 1 cup frozen corn, 1 (14.5-ounce) can drained black beans, 1 (10-ounce) can enchilada sauce, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon chipotle chili powder, and 1 tablespoon lime juice. Stir to combine then add in the cooked chicken.
- Mix and cook everything together until combined and heated through.
- Remove the stem, cut each 5 large bell peppers, in half, and arrange pepper halves on the prepared baking pans.
- Stuff about 1/2 cup of the chicken and rice mixture into each pepper half. Bake for 40-50 minutes or until the peppers are tender.
- Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).
Cup of Yum
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
29mg
(10%)
Sodium
61mg
(3%)
Potassium
360mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
298IU
(6%)
Vitamin C
51mg
(57%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 61mg | 3% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 51mg | 57% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.