Best Chicken Stuffed Peppers With Enchilada Sauce 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