Every week, I try to cook food from different ethnic groups. In our household, Mexican food is definitely a favorite. So what happens when you mix a traditional Mexican dish with an American classic? You get Enchilada Stuffed Peppers. The stuffed peppers are gluten-free and yummy.
I started with green peppers as they were on sale this week, but I believe any color bell pepper would be delicious. When you cut the top of the pepper off, be sure to reserve the tops so you can dice them and add them to the mixture. If the pepper does not want to stand in the cooking dish, you can cut the bottom of the pepper to get an even surface. Roasting the peppers prior to stuffing them will cut down on the cooking time and ensure the peppers are fully cooked.
If you don’t have any leftover chicken to use, it’s easy to poach some chicken breast and then shred. I poached the chicken by placing the chicken in boiling water for approximately 12 minutes until cooked through. I then add the chicken into my Kitchen Aid Mixer with the paddle attachment and turn on low for about 30 seconds. The chicken comes out shredded quickly!
Once the peppers are roasted and the chicken mixture is complete, I added the peppers to my favorite Pampered Chef Stoneware to bake. The stoneware doesn’t even need to be greased because I’ve used it so much it is already primed. Yum!
- 6 medium sized bell peppers
- 2 tablespoons olive oil
- 1 jalapeno pepper, seeded and diced
- 1 red onion, diced
- 4 garlic cloves, minced
- 4 boneless, skinless chicken breasts, cooked and shredded
- 1- 15.5oz can cannelloni beans
- 1- 15.5oz can black beans
- ½ cup fresh cilantro
- 2½ cups enchilada sauce
- 1 cup monterey jack cheese, grated
- 1 cup cheddar cheese, grated
- Preheat oven to 350 degrees F.
- Slice the tops off of the peppers and reserve tops. Remove seeds from inside of pepper. Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 10 minutes. Remove from the oven and allow to cool.
- While peppers are cooking, dice the leftover tops of the pepper. Heat olive oil in a large skillet over medium heat. Add diced peppers, red onion, jalapeño and garlic. Stir and cook until softened, about 3-5 minutes. Add in the chicken and the beans and stir to coat. Stir in the cilantro. Pour in 1½ cup of the enchilada sauce and ½ cup of each cheese (1 cup total). Stir until the cheese is melted and the mixture has come together. Evenly spoon the mixture into the peppers and top with remaining cheese. Pour the rest of the enchilada sauce into the dish to surround the peppers and over top of the peppers. Add the remaining cheese on top of each pepper. Bake for about 30 minutes, or until pepper is tender and the cheese is golden and bubbly.