Southwestern Shredded Chicken Stuffed Peppers Recipe

Name: Southwestern Shredded Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 2 cloves Garlic, Minced; 1/2 cups Chicken Broth; 1- 1/2 cup Tomato Sauce; 2 Tablespoons Chipotle Chiles In Adobo Sauce Chopped; 1/2 teaspoons Chili Powder; 1 teaspoon Ground Cumin; Salt And Pepper, to taste; 4 whole Large Bell Peppers, Any Color; 2 cups Shredded, Cooked Chicken; 1/2 cups Corn Kernels, Frozen Or Fresh **; 1/2 cups Canned Or Cooked Black Beans, Drained And Rinsed; 1 cup Cooked Quinoa Or Rice; 2 Tablespoons Taco Seasoning; 1/4 cups Diced Onion; 2 cloves Garlic, Minced; 1 whole Plum Tomato, Diced; 1/2 cups Enchilada Sauce, Plus More For Topping And Baking; 1/2 cups Shredded Cheddar Cheese, Plus More For Topping; 1/4 cups Chopped Fresh Cilantro Leaves Plus Extra For Garnish; 1/2 cups Water

Servings: persons

1 teaspoon Olive Oil
2 cloves Garlic, Minced
1/2 cups Chicken Broth
1- 1/2 cup Tomato Sauce
2 Tablespoons Chipotle Chiles In Adobo Sauce Chopped
1/2 teaspoons Chili Powder
1 teaspoon Ground Cumin
Salt And Pepper, to taste
4 whole Large Bell Peppers, Any Color
2 cups Shredded, Cooked Chicken
1/2 cups Corn Kernels, Frozen Or Fresh **
1/2 cups Canned Or Cooked Black Beans, Drained And Rinsed
1 cup Cooked Quinoa Or Rice
2 Tablespoons Taco Seasoning
1/4 cups Diced Onion
2 cloves Garlic, Minced
1 whole Plum Tomato, Diced
1/2 cups Enchilada Sauce, Plus More For Topping And Baking
1/2 cups Shredded Cheddar Cheese, Plus More For Topping
1/4 cups Chopped Fresh Cilantro Leaves Plus Extra For Garnish
1/2 cups Water

1
Preheat the oven to 375 F.
2
To make the sauce, heat olive oil in a saucepan over medium heat.
3
Add the garlic and saute for 3 minutes Add the remaining sauce ingredients, stir well and bring to a boil.
4
Reduce heat to low and let it simmer while prepping the peppers.
5
Wash the bell peppers and slice them in half lengthwise.
6
Scrape out the seeds and discard them.
7
Set the peppers in a 9x13 baking dish.
8
In a large mixing bowl, combine the remaining ingredients for the peppers (except the 1/2 cup of water) and mix well.
9
Stuff each pepper half with equal amounts of the filling and place back in baking dish, stuffing side up.
10
Pour 1/2 cup water mixed with a few spoonfuls of enchilada sauce into the bottom of the baking dish.
11
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
12
When peppers are done cooking, remove from oven and be very careful removing the foilthey will be pretty steamy.
13
Serve immediately topped with additional enchilada sauce, a sprinkle of cheddar cheese, and garnish with cilantro leaves and a dollop of Greek yogurt or sour cream.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 2 cloves Garlic, Minced, 1/2 cups Chicken Broth, 1- 1/2 cup Tomato Sauce, and more.

Yes, Southwestern Shredded Chicken Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Shredded Chicken Stuffed Peppers

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