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Healthy Chicken Enchilada Stuffed Peppers - A Flavorful, Lighter Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color, halved and cored)
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed or canned, drained)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked brown rice or quinoa (optional, for added heartiness)
  • 1 1/2 cups red enchilada sauce (mild or medium)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges
  • Olive oil spray or 1 tablespoon olive oil

Method
 

  1. Prep the peppers: Heat the oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place them cut-side up in a lightly oiled baking dish.
  2. Par-bake for tenderness: Spray or brush the peppers with a little olive oil. Bake for 10–12 minutes to soften slightly. This helps them cook through without becoming soggy.
  3. Sauté aromatics: In a skillet over medium heat, cook the diced onion in a drizzle of olive oil for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Make the filling: In a large bowl, combine shredded chicken, black beans, corn, cooked rice or quinoa (if using), sautéed onion and garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in 3/4 cup enchilada sauce to moisten and bind.
  5. Fill the peppers: Spoon the mixture evenly into the par-baked pepper halves, mounding slightly. Pour the remaining 3/4 cup enchilada sauce around and lightly over the peppers in the baking dish.
  6. Bake: Cover the dish loosely with foil and bake for 15 minutes. Remove foil, sprinkle cheese over the tops, and bake another 8–10 minutes, until the cheese is melted and bubbly and peppers are tender.
  7. Finish and serve: Let rest 5 minutes. Garnish with chopped cilantro and a squeeze of lime. Serve warm with extra lime wedges.