Chicken Enchilada Stuffed Bell Peppers Recipes

SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS

Slow-Cooker Chicken Enchilada Stuffed Peppers image

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups shredded cooked chicken
1 package (8.8 ounces) ready-to-serve long grain rice
1 cup enchilada sauce
3/4 cup shredded cheddar cheese, divided
3 tablespoons minced red onion
1/2 teaspoon ground cumin
1/3 cup water
6 medium bell peppers
Minced fresh cilantro, green onions and sour cream

Steps:

In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN ENCHILADA STUFFED BELL PEPPERS

Chicken Enchilada Stuffed Bell Peppers image

I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.

Provided by emilydonald

Categories Chicken

Time 1h

Yield 6-8 pepper halves, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 bell peppers (any color is fine)
1/2 pre-cooked rotisserie-cooked chicken, picked and shredded
1 (15 ounce) can black beans, drained and rinsed
2 cups Spanish rice, cooked (I like the Near East brand)
1 (8 ounce) can of hot enchilada sauce
pickeled jalapeno
habanero salsa (or hot salsa of your preference)
2 cups shredded cheese (colby-jack, pepper jack, cheddar whatever you like best)

Steps:

Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
Mix the shredded chicken, black beans and rice.
Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
Fill the peppers with the chicken, rice, bean mixture.
Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
Pour any remaining Enchilada Sauce over the cooked peppers once finished.

Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9

CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE

Chicken Stuffed Peppers with Enchilada Sauce image

My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide.

Provided by kevin

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 4

Number Of Ingredients 17

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 cup water
4 large Anaheim chile peppers
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 cups chicken broth
½ (1 ounce) square bittersweet chocolate, chopped
8 ounces shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
½ cup chopped fresh cilantro

Steps:

Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g

BELL PEPPER ENCHILADAS

Bell Pepper Enchiladas image

Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 enchiladas.

Number Of Ingredients 8

Ingredients

2 medium green peppers, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup process cheese (Velveeta)
4 flour tortillas (8 inches), warmed
1 small jalapeno pepper, minced, optional
1 cup salsa, divided
Additional shredded cheese, optional

Steps:

Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

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