Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers came together for me on one of those nights when I wanted enchiladas but didn’t want to roll a whole pan of tortillas. The peppers do the job instead, holding a savory chicken filling that’s mixed with enchilada sauce, beans, corn, and cheese.

There is something really satisfying about cutting into a baked pepper and finding that warm, cheesy filling inside. The enchilada sauce soaks into the chicken and beans while the cheese melts over the top.

I keep the seasoning simple here because the enchilada sauce already brings plenty of flavor. A little cumin, garlic, and chili powder are enough to give the filling a deeper taste without making the ingredient list unnecessarily long.

You can also make these ahead and bake them when you’re ready. One large chicken breast makes enough filling for four pepper halves, so you get a filling dinner without needing a huge amount of chicken.

Why You Will Love This Recipe

The best thing about these stuffed peppers is that they have all the cozy flavors of chicken enchiladas without requiring tortillas, rolling, or layering. The chicken stays tender, the beans and corn add texture, and the melted cheese gives every bite that familiar enchilada finish.

I also like that you can adjust the filling depending on what you already have. Leftover chicken works perfectly, and you can swap black beans for pinto beans or use whatever cheese melts well in your kitchen.

The peppers become tender as they bake, but they still hold their shape. The slightly sweet roasted pepper pairs really well with the savory enchilada filling.

What Is Chicken Enchilada Stuffed Peppers?

Chicken Enchilada Stuffed Peppers are bell peppers filled with seasoned chicken, black beans, corn, enchilada sauce, and cheese. The filled peppers are baked until tender, then finished with more melted cheese and your favorite toppings.

They have the flavors of traditional chicken enchiladas in a simpler stuffed-pepper format. You can make them mild or spicy depending on the enchilada sauce, peppers, and toppings you choose.

Ingredients for Chicken Enchilada Stuffed Peppers

For the Peppers

2 large bell peppers: Two large peppers make four halves, which gives you four generous servings. Red, yellow, and orange peppers have a sweeter flavor, while green peppers are slightly more savory.
1 tablespoon olive oil: Olive oil helps the peppers roast nicely and keeps their edges from drying out while they bake.
1/4 teaspoon salt: A little salt seasons the peppers themselves and brings out their natural sweetness.

For the Chicken Enchilada Filling

1 large chicken breast: One large chicken breast provides plenty of meat for four pepper halves. Cut it into small pieces so it cooks evenly and mixes easily with the other ingredients.
1/2 small onion, diced: Onion adds sweetness and savory flavor to the filling. Dice it fairly small so it softens quickly.
2 cloves garlic, minced: Garlic gives the chicken filling a deeper savory flavor and works especially well with the enchilada sauce.
1 teaspoon chili powder: Chili powder adds mild warmth and gives the filling more of that classic enchilada flavor.
1/2 teaspoon ground cumin: Cumin adds an earthy flavor that works beautifully with chicken, beans, and enchilada sauce.
1/4 teaspoon black pepper: Pepper adds a little extra seasoning without making the filling overly spicy.
1/2 cup black beans, drained and rinsed: Black beans make the filling more substantial and add a soft, creamy texture. Rinsing them removes excess liquid and keeps the filling from becoming watery.
1/2 cup corn: Corn adds a little sweetness and a pleasant bite that contrasts with the tender chicken.
1/2 cup enchilada sauce: Enchilada sauce brings the tomato, chili, and spice flavors together while keeping the filling moist.
1/2 cup shredded Mexican-blend cheese: This cheese melts easily into the filling and helps hold everything together.
1 tablespoon chopped cilantro, optional: Cilantro adds a fresh finish that balances the richer chicken and cheese.

For the Topping

1/2 cup shredded Mexican-blend cheese: Extra cheese on top melts into a golden layer while the peppers finish baking.
2 tablespoons chopped green onions: Green onions add freshness and a little crunch after baking.
1 tablespoon chopped cilantro, optional: Fresh cilantro gives the finished peppers a bright flavor.
Sour cream or avocado, optional: A small spoonful of sour cream or a few slices of avocado add cool, creamy contrast to the warm enchilada filling.

How to Make Chicken Enchilada Stuffed Peppers

Prepare the peppers: Preheat your oven to 400°F. Wash the bell peppers and cut them in half from top to bottom. Remove the stems, seeds, and white membranes, then place the pepper halves cut-side up in a lightly greased baking dish. Keeping the peppers upright makes it much easier to fill them later.
Pre-bake the peppers: Brush the peppers lightly with olive oil and sprinkle them with salt. Place them in the oven and bake for about 10 minutes. This gives the peppers a head start on becoming tender while you prepare the chicken filling.
Cook the onion: Heat a large skillet over medium heat and add a small drizzle of olive oil. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it becomes soft and translucent. Don’t let the onion brown heavily because you want it to blend smoothly into the enchilada filling.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Keep stirring during this step because garlic can burn quickly, and burnt garlic will make the filling taste bitter.
Cook the chicken: Cut the chicken breast into small bite-sized pieces and add them to the skillet. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink and reaches 165°F internally. Try to keep the chicken pieces relatively small so every stuffed pepper gets a good amount of chicken.
Season the chicken: Add the chili powder, cumin, and black pepper to the cooked chicken. Stir well so the spices coat the chicken and onion evenly. Let everything cook together for another 30 to 60 seconds so the spices become fragrant.
Add the beans and corn: Stir in the drained black beans and corn. Cook for about 2 minutes, stirring gently, just until both ingredients are warmed through. Avoid stirring too aggressively because you want the beans to stay mostly intact.
Add the enchilada sauce: Pour in 1/2 cup of enchilada sauce and stir until the chicken, beans, corn, and onion are evenly coated. Let the mixture simmer gently for 2 to 3 minutes so the sauce can soak into the filling.
Stir in the cheese: Turn the heat to low and add 1/2 cup shredded cheese. Stir until the cheese begins to melt and the filling becomes cohesive. The filling should be moist but not soupy, so if it looks very wet, let it cook for another minute before removing it from the heat.
Add cilantro: Stir in the chopped cilantro if you’re using it. Taste the filling and add a little more salt or chili powder if needed, keeping in mind that the enchilada sauce and cheese already contain salt.
Fill the peppers: Carefully remove the partially baked peppers from the oven. Spoon the chicken enchilada mixture evenly into the four pepper halves. Fill them generously, but don’t press the mixture down too firmly because keeping it slightly loose helps the filling heat evenly.
Add the topping: Spoon a little extra enchilada sauce over each filled pepper if you want them saucier, then sprinkle the remaining shredded cheese evenly over the tops. Covering the filling with cheese helps keep the chicken moist and gives you a bubbly, golden finish.
Bake the stuffed peppers: Return the baking dish to the oven and bake for another 15 to 20 minutes. The peppers should become tender, the filling should be hot throughout, and the cheese should be completely melted.
Brown the cheese if desired: If you want a more golden top, switch the oven to broil for the final 1 to 2 minutes. Watch the peppers closely during this step because the cheese can go from golden to burnt very quickly under a broiler.
Let them rest: Remove the peppers from the oven and let them rest for about 5 minutes. This short resting time allows the filling to settle and makes the peppers easier to serve without the filling immediately sliding out.
Add fresh toppings: Sprinkle the peppers with chopped green onions and cilantro. Add a spoonful of sour cream or a few slices of avocado if you want something cool and creamy alongside the warm filling.
Serve warm: Carefully transfer the stuffed peppers to plates using a wide spatula. Spoon any extra sauce or melted cheese from the baking dish over the top before serving.

What to Serve Chicken Enchilada Stuffed Peppers With

These stuffed peppers are filling enough to serve as the main course, but a few simple sides can turn them into a bigger meal. Mexican-style rice is an easy choice because it soaks up any extra enchilada sauce left on the plate.

For something lighter, serve them with a crisp lettuce salad topped with tomatoes, avocado, and a simple lime dressing. The fresh vegetables and acidity help balance the warm, cheesy filling.

You can also serve the peppers with tortilla chips and salsa, guacamole, or a simple corn salad. If you’re feeding a group, putting out bowls of sour cream, chopped cilantro, green onions, and sliced avocado lets everyone finish their own pepper the way they like.

For a particularly hearty dinner, add a small side of refried beans. The beans in the filling already make the peppers substantial, so you don’t need a large portion on the side.

How to Store and Reheat Chicken Enchilada Stuffed Peppers

Let the stuffed peppers cool before transferring them to airtight containers. Store them in the refrigerator for up to 3 to 4 days. If you’re meal prepping, you can place one or two pepper halves in each container so they are ready to reheat as individual portions.

For the best texture, reheat them in a 375°F oven for about 10 to 15 minutes, covering the dish loosely with foil if the cheese starts browning too quickly. The filling should be hot in the center before serving. You can also microwave one pepper for about 1 to 2 minutes, checking and rotating it halfway through.

These peppers can be frozen, although the bell peppers will become softer after thawing. Let them cool completely, wrap them individually, and place them in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator before reheating.

I recommend adding fresh toppings after reheating rather than before storing. Fresh cilantro, green onions, avocado, and sour cream will taste much better when added at the end, and they give the reheated peppers a fresher finish.