These peppers are such a fun twist on a classic. They are made with big bell peppers stuffed with shredded chicken poached with lots of Mexican spices, white rice, black beans, salsa verde, and cheese. When they come out of the oven you add as much sour cream as you want (my fave) and some green onions, if desired.
I’m just going to say this straight away, I wish I could eat cheesy, creamy, rich enchiladas (and chips and salsa) for every meal. Since my jeans don’t agree, I’ve started coming up with slightly healthier (but don’t get me wrong, I still won’t be eating these daily!) ways to indulge in Mexican food. These peppers are a nice bridge between healthy and indulgent. They still have cheese, and you can top them with sour cream if you want to go crazy, but they are wrapped in a bell pepper and not an oil-soaked tortilla.
These peppers start with cooked chicken (as opposed to the raw meat usually used to make stuffed peppers) so they don’t have to spend as much time in the oven. I like to make a huge batch of this chicken (flavored with Mexican spices) and stash it in the freezer for dinners, lunches, nachos, whatever…
One of my favorite things about these peppers is the salsa verde. It’s not spicy, but it’s so tangy and flavorful and keeps the stuffing for these peppers nice and juicy.
I use white rice in these peppers but you can use brown rice or quinoa (which is also super yummy in these), if you prefer. After cramming these peppers with their stuffing, they get topped with more cheese.
I cut these in half and served them to BC with big dollops of sour cream (because he struggles to get enough calories for his superfast metabolism…tough life, right?) and green onions, but they are amazing on their own, as well.
Do you like stuffed peppers? What’s your favorite variation?
- 1 1/2lb boneless skinless chicken breast
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 2 tsp chili powder
- 1/2 tsp oregano
- 1/4 tsp cumin
- 5 large bell peppers
- 1 1/2 cup rice, cooked
- 1 1/2 cup mild salsa verde
- 1 15oz can black beans, drained
- 1 1/2 cup Mexican blend shredded cheese
- Sour cream, for topping (optional)
- Green onions, chopped, for topping (optional)
- Place chicken, salt, pepper, garlic powder, chili powder, oregano and cumin in a sauce pan and cover with about 4 cups of water.
- Bring to a boil over high medium-high heat and and boil for 10 minutes. Partially cover pan with lid, lower heat to medium-low and simmer for 30 minutes.
- Preheat oven to 350F.
- Remove chicken and shred.
- While chicken is cooking, submerge peppers in water in a pot and boil over high heat for 4-5 minutes.
- Remove peppers from pot and place them in a baking dish.
- In a large bowl, stir to combine shredded chicken, rice, salsa, beans, and half of shredded cheese (about 3/4 cup).
- Divide filling between each of the peppers and top with remaining cheese.
- Place just enough water in the baking dish to barely coat the bottom.
- Cover the baking dish with foil and bake for 20-25 minutes or until peppers are soft and filling is heated through.
- Top with sour cream and green onions, if desired, and serve.