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
- Preheat oven to 375 degrees.
- Remove the tops and inside membranes from the 4 bell peppers. Place into glass dish upright.
- In a large bowl, combine the chicken through salsa. Stir well. Stir in ½ cup of shredded cheese.
- Spoon chicken mixture into the bell peppers. Top with remaining ½ cup of shredded cheese and ⅔ cup of enchilada sauce.
- 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 https://www.mysuburbankitchen.com/chicken-enchilada-stuffed-peppers-recipe/
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