Enchilada Stuffed Peppers

Name: Enchilada Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4.0
Ingredients: 4 large bell peppers, any color you like; 1 pound cooked chicken, shredded (I usually use rotisserie); 1 cup enchilada sauce (I prefer Old El Paso); 1 cup black beans, drained and rinsed; 1 cup corn, frozen or fresh; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup shredded cheese (like Mexican blend or cheddar)

Highlighted under: World Cuisine

Bright colors mingle on the plate, with roasted peppers bursting with savory enchilada goodness. The aroma fills the kitchen and makes my mouth water, especially as it starts to brown in the oven. I prepared this recently and let me tell you, even my picky cousin couldn’t resist asking for seconds. It’s comforting and hearty, yet light enough to enjoy on a weeknight. Honestly, you might find yourself going for leftovers, just like I did.

Created by

The Simplecooktips Team

Last updated on 2026-06-06T22:49:19.125Z

Not too long ago, I tried making enchilada stuffed peppers for the first time, and let's just say it was a bit of a roller coaster. I overcooked the filling and ended up with a mushy mess that was barely edible, which was such a letdown. I learned to watch the chicken carefully as it cooks and not to rush when mixing in the enchilada sauce, keeping everything nice and firm.

Since then, I’ve adjusted my approach and found the right balance of spices and ingredients. I now mix the sauce with freshly cooked chicken and let it cool before stuffing the peppers. This makes a huge difference in texture, and honestly, it makes my family happy to see such colorful plates at dinner. My sister-in-law said it looks like a party on a platter, and that just feels good!

Why I Keep Making This

You probably have most ingredients already
They reheat nicely, great for meal prep
The spices really bring it to life

Getting the Texture Right for Enchilada Stuffed Peppers

Getting the texture just right in these stuffed peppers can really make a difference. Make sure your filling isn't too wet, as that can lead to soggy peppers. If your enchilada sauce is on the runny side, consider using less or draining some of the corn or beans before mixing. Honestly, I sometimes prefer a thicker filling when I have leftovers, since that holds up better in the fridge.

After baking, the cheese should be golden and bubbly. If it's not browning to your liking after removing the foil, switch on the broiler for a minute or two, but keep a close eye—you just want that perfect golden top, not burnt cheese. And if some of the peppers start to lean, don’t stress—they’ll still taste great!

Ingredient Notes

You might already have a lot of these ingredients at home, which is a real bonus. I usually use rotisserie chicken for the filling since it’s quick and flavorful, but feel free to swap in any cooked chicken you have on hand. If you want to keep it vegetarian, simply skip the chicken and double the beans. It works beautifully.

When it comes to spices, I always add a little more cumin and chili powder than the recipe calls for—just to give it a bit of a kick. If you’re sensitive to spice, you can adjust according to your taste. As for the peppers, any color works, but I find that the red and yellow ones add a nice sweetness that balances everything out.

Ingredients

Stuffed Peppers

4 large bell peppers, any color you like
1 pound cooked chicken, shredded (I usually use rotisserie)
1 cup enchilada sauce (I prefer Old El Paso)
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (like Mexican blend or cheddar)

Instructions

Prep the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. You can leave the stems on for a fun presentation, but don’t stress if they break off. Arrange them in a baking dish standing upright.

Make the Filling

In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir until everything is well-mixed. You can taste and adjust the seasonings here; I usually add a bit more cumin for warmth.

Stuff Those Peppers

Spoon the filling into each bell pepper until they are packed but not overflowing. Try to get an even mix in each one. Don’t worry if a little spills over, it’ll just add to the yumminess.

Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and sprinkle cheese on top. Bake for another 10 minutes or so until the cheese is bubbly and golden. You’ll know they’re ready when the peppers are tender but still hold their shape.

Serve

Let them cool for a few minutes before serving. I like to serve these with a side of sour cream or avocado, but it’s totally up to you. Enjoy the flavors and feel good about using up those veggies!

Scaling Enchilada Stuffed Peppers for a Crowd

If you want to make a larger batch of these peppers, it’s super easy to scale up. You can use a full baking sheet and line it with a few more peppers, just be sure to keep an eye on your cooking time. Larger batches might require a little extra time in the oven, so start checking for tenderness after the initial 30 minutes.

Another thought is to keep the filling ingredients in mind. For every pepper you add, consider increasing your mixture’s quantity accordingly. I usually estimate about a quarter pound of chicken and half a cup of beans for each pepper. This ensures everyone gets a nice helping of that tasty filling!

Questions About Recipes

→ Can I use frozen peppers?

You can, but I wouldn’t recommend it. Fresh peppers hold up much better while baking and have a nicer texture.

→ What can I substitute for chicken?

Honestly, you can use ground turkey or even some hearty veggies if you want a vegetarian option. Just make sure to adjust the spices accordingly.

→ How can I make this spicier?

Try adding some chopped jalapeños or a dash of hot sauce to the filling. It depends on your heat tolerance, but it can really spice things up!

→ What should I do with leftovers?

They keep really well in an airtight container for a couple of days. Just reheat in the oven or microwave, and they taste just as good.

→ Can I freeze these?

Absolutely! Just freeze them before baking, and when you're ready to eat, pop them in the oven directly from the freezer. Just add an extra 10-15 minutes to the bake time.