High Protein Chicken Enchilada Stuffed Peppers

These high protein chicken enchilada stuffed peppers are packed with protein and flavor. Made with an easy homemade enchilada sauce and topped with plenty of cheese!

I’ve created a lot of recipes that I’m proud of, but this one I really love. I still remember asking Ty to taste test them (he always generously volunteers to be my taste-tester) and after trying a bite he told me it was one of the best recipes I’ve made. He’s so biased, but I thought the same thing.

They’re also healthy, high protein, all the things. There are a couple extra steps I take to make this one turn out incredible every time, but it’s so worth it. Here’s everything you need and how to make them!

What You’ll Need

Equipment

• 9×13 baking dish
• Large frying pan

Ingredients

• Bell peppers: Red, orange or yellow – look for the biggest ones you can find (if not, you may need a few extras for all the filling to fit).
• White onion
• Garlic
• Chicken breast
• Taco seasoning: Homemade taco seasoning is my favorite in this, but you can sub 1/2 taco seasoning packet.
• Black beans: Rinsed and drained.
• Diced green chiles: I use the mild La Victoria ones.
• Petite diced tomatoes: Drained.
• Enchilada sauce: Homemade enchilada sauce is a game changer. Takes an extra 15 minutes but so worth it. Can sub canned.
• Monterey Jack cheese: Or cheese of choice.
• Fresh cilantro: Optional, to garnish.

How To Make Them

1. Preheat oven and prep ingredients: Preheat oven to 425F. Chop the chicken into bite sized pieces, dice onion and make sure you have some homemade taco seasoning made (skip if you’re using store-bought).
2. Make the enchilada sauce: This homemade enchilada sauce takes a few extra minutes, but adds so much flavor. Skip if using canned (but seriously, make the homemade!). You probably already have all the ingredients for it!
3. Bake peppers: Cut the bell peppers in half from stem to bottom and remove the middle to make little pepper boats. Place them cut sides up in a sprayed 9×13 pan and spray tops with oil. Bake uncovered for 20-25 minutes.
4. Make the chicken filling: Meanwhile, set a large pan and medium high and spray with oil. Add onion, garlic, chicken, taco seasoning and a big pinch salt (I do ~1 tsp) and cook until chicken is fully cooked (about 5 minutes). Add black beans, chiles, diced tomatoes and cook for just a minute more.
5. Stuff peppers and bake: When peppers are done baking, there will be some extra water accumulated – I take a pair of tongs to grab each pepper and dump extra water into the sink. Fill each pepper up with the chicken mixture. Your peppers should be large enough that you use up all the filling, but if they’re smaller you may have some extra. Pour the enchilada sauce on top, add cheese and bake again for 10 minutes, until the cheese is melty. Garnish with cilantro and enjoy!

Tips

• Use large peppers: Find the biggest peppers you can at the store. Even with very large peppers, each one will still be very full. If you can only find small peppers, I would use an extra pepper or two for more room.
• Homemade taco seasoning: While you can sub 1/2 taco seasoning packet in this, I highly recommend using homemade taco seasoning. It’s super easy to make and you probably already have all the spices for it.

To Store

Once cooled, store peppers in an airtight container in the fridge up to 4 days. I love this OXO glass dish with lid – I just pop the lid on and put leftovers away. To reheat, microwave or bake at 425F until cheese is melty and filling is warm).

Similar Recipes

• 30 minute turkey enchilada skillet
• Crockpot creamy chicken enchilada soup

Lastly, be sure to leave a rating and review down below if you try these chicken enchilada stuffed peppers. And don’t forget to tag me on IG – always love to hear from you guy sand see what you’re cooking. ♡ Enjoy!

High Protein Chicken Enchilada Stuffed Peppers

5 from 5 votes

These high protein chicken enchilada stuffed peppers are packed with protein and flavor. Made with an easy homemade enchilada sauce and topped with plenty of cheese!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:35 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 6

Calories: 304kcal

Equipment

• 9×13 baking dish

Ingredients

• 1 batch homemade enchilada sauce about 2/3 cup
• 3 very large bell peppers red, orange, or yellow (or 4-6 smaller ones)
• 1 small white onion (200 g) diced
• 3 cloves garlic minced
• 1 lb chicken breast (16 oz) chopped into bite sized pieces
• 1 tbsp taco seasoning
• 1 15oz can black beans rinsed and drained
• 1 14.5oz can petite diced tomatoes drained
• 1 4oz can diced green chiles
• 3 oz Monterey Jack cheese (84 g) grated
• fresh cilantro to garnish

Instructions

• Preheat oven to 425 F. Spray a 9×13 baking dish with cooking spray and set aside.
• Make the quick homemade enchilada sauce (click on "homemade enchilada sauce" above for the recipe). Can sub canned.
• Cut the bell peppers in half from stem to bottom and remove insides. Set cut sides up in the baking dish and lightly spray with oil. Bake for 20-25 minutes, until softened and some water has accumulated in each pepper.
• Meanwhile, heat a large pan on medium high and spray with oil. Add onion and garlic and cook 2-3 min until fragrant. Add chicken, taco seasoning and big pinch salt. Fully cook chicken (about 5 minutes), then add black beans, diced tomatoes and green chiles, cooking 1-2 more minutes.
• Once peppers are done baking, use a pair of tongs to grab each pepper and dump any excess water out. Divide the chicken mixture evenly amongst the peppers. Pour on the enchilada sauce and top with grated cheese.
• Bake for 10 minutes until cheese is melty. Garnish with fresh cilantro and enjoy!

Notes

• Peppers: Try to find the largest peppers you can at the store. If you use smaller ones, you may need 1-3 extra peppers to use all the filling.

Nutrition

Serving: 1pepper | Calories: 304kcal | Carbohydrates: 26.3g | Protein: 29.1g | Fat: 9g | Fiber: 9.1g

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