Chicken Enchilada Stuffed Peppers Recipe
  • 1 cup cooked, shredded chicken {a rotisserie chicken works great here!}
  • ½ cup black beans, rinsed and drained
  • 1 zucchini, finely chopped
  • 1 red pepper, finely chopped
  • ½ cup salsa {salsa verde is a great option}
  • ⅔ cup green enchilada sauce
  • 1 cup shredded cheese, divided
  • 4 bell peppers
  1. Preheat oven to 375 degrees.
  2. Remove the tops and inside membranes from the 4 bell peppers. Place into glass dish upright.
  3. In a large bowl, combine the chicken through salsa. Stir well. Stir in ½ cup of shredded cheese.
  4. Spoon chicken mixture into the bell peppers. Top with remaining ½ cup of shredded cheese and ⅔ cup of enchilada sauce.
  5. Cover dish with foil and bake at 375 degrees for 15-20 minutes. Remove foil and bake for additional 5 minutes or until cheese is melted.
Recipe by My Suburban Kitchen at