{Food Contributor} Chicken Enchilada Stuffed Peppers

Happy early fall everyone!  Shannah, from Just Us Four, back to share with you another recipe.  This month, I am focusing on an easy weeknight meal that is sure to be a crowd pleaser: Chicken Enchilada Stuffed Peppers.
These peppers are filled with so much deliciousness but they are pretty healthy too thanks to all of the vegetables!
What You’ll Need:
1 cup cooked, shredded chicken {a rotisserie chicken works great here!}
1/2 cup black beans, rinsed and drained
1 zucchini, finely chopped
1 red pepper, finely chopped
1/2 cup salsa {salsa verde is a great option}
2/3 cup green enchilada sauce
1 cup shredded cheese, divided
4 bell peppers
Let’s Make It:
1)  Preheat oven to 375 degrees.
2)  Remove the tops and inside membranes from the 4 bell peppers.  Place into glass dish upright.

3)  In a large bowl, combine the chicken through salsa.
  Stir well.  Stir in 1/2 cup of shredded cheese.
4)  Spoon chicken mixture into the bell peppers.
Top with remaining 1/2 cup of shredded cheese and 2/3 cup of enchilada sauce.

5)  Cover dish with foil and bake at 375 degrees for 15-20 minutes.  Remove foil and bake for additional 5 minutes or until cheese is melted.
I hope you will come by and visit me over on my blog!  We can also connect on Facebook, Twitter, Pinterest or Instagram!  I am always sharing new recipes and projects happening in the Just Us Four house!

Thanks for checking out this post from www.SugarBeeCrafts.com – - click on over to read it in its entirety – you’ll love it!

Thanks for Reading

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