Prep 30 mins
Cook 30 mins
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
- 3 -4 bell peppers (any color is fine)
- 1⁄2 pre-cooked rotisserie-cooked chicken, picked and shredded
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups Spanish rice, cooked (I like the Near East brand)
- 1 (8 ounce) canof hot enchilada sauce
- pickeled jalapeno
- habanero salsa (or hot salsa of your preference)
- 2 cups shredded cheese (colby-jack, pepper jack, cheddar whatever you like best)
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.