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Chicken Enchilada Stuffed Peppers

Course Main Course
Cuisine Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 1 cup Cooked Shredded Chicken
  • 1/2 cup Black Beans rinsed and drained
  • 1 Zucchini finely chopped
  • 1 Red Pepper finely chopped
  • 1/2 cup Salsa
  • 2/3 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 1/2 cup of shredded cheese.

  4. Spoon chicken mixture into the bell peppers. Top with remaining 1/2 cup of shredded cheese and 2/3 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 Notes

  • A rotisserie chicken is a great option to use!
  • I love using salsa verde for this recipe!