Chicken Enchilada Stuffed Peppers

Who doesn’t love a good stuffed bell pepper.  As a kid my mom always made them stuffed with beef and rice which led me searching for new ways to make these.  I loved eating the roasted bell pepper, but wanted to find the most flavorful way to do so.  My stepdaughter and I made these one day and my family couldn’t get enough.  Beware, they take some serious work!!
Chicken Enchilada Stuffed Peppers:
2 chicken breasts, diced
olive oil (enough to toss the breast in)
salt, pepper, red pepper flakes, chili powder, Italian seasoning – enough to flavor chicken
1/2 cup corn
1 and 1/2 cups brown rice, cooked –  I use Alton Brown’s recipe found here
1 cup spinach, chopped
2+ cups shredded cheese
5-6 bell peppers, hollowed out
1 Tablespoon butter
2 Tablespoon flour
10 ounces low sodium chicken broth
2 -3 diced tomatoes
1 diced jalapeño
8 ounces cream cheese
1/4 cup sour cream
Cook chicken in the seasonings until done. Remove from heat, mix chicken in bowl with rice, corn, spinach and 1 cup of cheese.
In the pan you cooked chicken, melt butter, add flour and chicken broth.  Turn heat to low. Add the tomatoes, jalapeños, cream cheese and sour cream to a small bowl, add a scoop of the broth mixture and stir.  Once well mixed pour back into broth pan (this process prevents curdling).  Remove from heat.  Mix just enough sauce mixture to the chicken mixture to coat.  Scoop into the bell peppers until they are full.  Pour remaining sauce mixture and any leftover rice into the bottom of the pan (it tastes so good!).  Top peppers with more cheese, I love cheese so I add about 1/4 cup cheese to each pepper.  Bake for 45 minutes at 350 degrees.


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