Classic Crockpot Chicken Enchilada Stuffed Peppers
These Classic Crockpot Chicken Enchilada Stuffed Peppers are a delicious and healthy twist on a classic dish, made with bell peppers filled with a savory chicken and black bean mixture, topped with cheese.
Equipment
- Large bowl
- Crockpot
- Microwave (optional)
Ingredients
Main Ingredients
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1 ½ cups red enchilada sauce
- 1 cup shredded Mexican blend cheese
- ½ cup black beans, drained & rinsed
- ¼ cup corn kernels
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2 Tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Preparation
- Slice off the tops of the bell peppers, remove seeds and membranes, then rinse and brush the outside with olive oil.
- Optionally, microwave the peppers for 3 minutes to soften them.
- In a large bowl, combine shredded chicken, half of the enchilada sauce, diced onion, minced garlic, black beans, corn, cumin, smoked paprika, salt, and pepper, then mix well.
- Spoon the chicken mixture into each pepper and pack gently, then sprinkle with shredded cheese.
- Cook in a crockpot.
Notes
For best results, use a variety of bell pepper colors for a vibrant dish. Ensure chicken is fully shredded for easy stuffing. Adjust spice levels to your preference by adding more or less cumin and smoked paprika. These stuffed peppers are perfect for a make-ahead meal and reheat wonderfully.