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- 4 large bell peppers (any color) - 1 pound ground chicken - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, for garnish (optional)

Savory Chicken Enchilada Stuffed Peppers

Discover the joy of cooking with Stuffed Peppers of Plenty, a delicious and nutritious dish perfect for family dinners or meal prep. These colorful bell peppers are filled with a savory mix of ground chicken, rice, black beans, corn, and spices, offering a satisfying blend of flavors and textures. This easy-to-follow recipe caters to all cooking skill levels and allows for personal variations, making it an ideal addition to your culinary repertoire. Enjoy a wholesome meal that's as nutritious as it is comforting!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground chicken

1 cup cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 cup enchilada sauce (store-bought or homemade)

1 cup shredded cheddar cheese

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat them with olive oil and place them upright in a baking dish.

      Cook the Chicken: In a large skillet over medium heat, add the olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the ground chicken, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 7-10 minutes until the chicken is fully cooked and no longer pink.

        Mix the Filling: Once the chicken is cooked, stir in the cooked rice, black beans, corn, and half of the enchilada sauce. Remove the skillet from heat and mix well.

          Stuff the Peppers: Carefully spoon the chicken mixture into each bell pepper, packing it down gently. Drizzle the remaining enchilada sauce over the stuffed peppers.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish & Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tops.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings