Ingredients
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4 large bell peppers (any color)
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2 cups cooked, shredded chicken
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1 cup enchilada sauce
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1 cup black beans, drained & rinsed
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½ cup corn kernels (fresh, frozen, or canned)
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1 cup shredded Mexican cheese blend
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½ teaspoon cumin
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½ teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon olive oil
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2 tablespoons fresh cilantro, chopped (for garnish)
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1 avocado, sliced (optional)
Instructions
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Preheat Oven:
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Set oven to 375°F (190°C).
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Lightly grease a baking dish with olive oil.
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Prepare the Peppers:
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Slice the tops off the bell peppers and remove seeds.
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Lightly brush the inside with olive oil and place them in the baking dish.
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Make the Filling:
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In a large bowl, mix shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
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Stir until everything is evenly combined.
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Stuff the Peppers:
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Fill each bell pepper with the chicken mixture.
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Sprinkle shredded cheese on top.
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Bake:
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for another 10 minutes, until the cheese is melted and bubbly.
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Serve & Enjoy:
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Garnish with fresh cilantro and sliced avocado (optional).
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Serve with sour cream, salsa, or extra enchilada sauce!
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