Chicken Stuffed Peppers

Ingredients

• 4sweet twister peppers (bell peppers also work)
• 280 g (2 cups)pulled rotisserie chicken (or cooked chicken breast)
• 1 batchEasy Healthy Enchilada Sauce
• 110 g (1 cup)shredded block cheese of choice, such as cheddar or a Mexican cheese blend

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the peppers

   Make a small slit across half the top of each pepper, beneath the stem. Starting from the middle of that slit, cut a long slit down the length of the pepper, taking care not to cut off the stem. Remove the seeds, then wash and dry the peppers. If using bell peppers, see the notes.

3. 3

   Fill with chicken

   Put ½ cup of rotisserie chicken inside each pepper.

4. 4

   Arrange in dish

   Set the stuffed peppers in a 23 × 23 cm (9 × 9-inch) metal non-stick baking dish.

5. 5

   Add the sauce

   Pour the enchilada sauce over the peppers, doing your best to coat their insides with sauce.

6. 6

   Top with cheese

   Sprinkle the cheese over the tops of the peppers.

7. 7

   Cover the dish

   Cover the dish with tented aluminium foil, making sure the foil does not touch the cheese.

8. 8

   Bake the peppers

   Bake for 30 minutes, or until the peppers are cooked through, the chicken is hot and the cheese is bubbling.

What are chicken stuffed peppers?

Stuffed peppers are a practical way to serve a filling inside whole peppers, then cook them until tender. This version takes a Mexican-inspired route, using enchilada sauce and cheese with cooked chicken.

Rotisserie chicken keeps preparation quick, while the sauce helps flavour and moisten the filling as the peppers bake. The result is a simple meal with a saucy centre and a cheesy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 16g protein, 15g carbs, 11g fat.

The peppers and enchilada sauce contribute most of the carbohydrates, while the chicken supplies much of the protein. The cheese contributes fat, with additional protein. For a balanced plate, serve a pepper with a side of vegetables or salad.

Choosing the peppers

Twister peppers: Their long shape suits the lengthwise slit, making it easy to add chicken while keeping the pepper mostly intact.

Bell peppers: These can be used instead, as the recipe notes. Choose peppers that sit securely in the baking dish, and take care when cutting the opening.

Getting the filling ready

Cooked chicken: Rotisserie chicken is ready to use once pulled into pieces, and cooked chicken breast works as an alternative. Keep the pieces small enough to fit into the peppers.

Even filling: Use ½ cup of chicken per pepper so each one gets a similar amount. The recipe uses one batch of enchilada sauce; pour it over the peppers and try to get some inside each opening.

Keeping the peppers intact

Careful cuts: Make the short slit beneath the stem first, then extend the opening down the pepper. Leave the stem attached so the pepper can hold its shape around the filling.

Foil cover: Tenting the foil gives the cheese room and keeps it from sticking. Avoid pressing the foil down onto the pepper tops.

How to tell they are done

Check the peppers: After 30 minutes in a 175°C oven, they should be cooked through, as specified in the recipe. If they still seem firm, continue baking until tender.

Check the filling: The chicken should be hot and the cheese bubbling before serving. Keep the dish covered with the foil tent while it bakes.

Serving the peppers

These peppers can be served on their own or alongside a simple salad or cooked vegetables. If you want a more substantial plate, add rice or beans and spoon any sauce from the dish over the top.

Recipe notes & tips

• Dry the peppers after washing so excess water does not run into the baking dish.
• Use a small, sharp knife to make the opening without cutting through the stem.
• Pull the chicken into manageable pieces before filling the peppers.
• Pour sauce slowly so you can direct some into each pepper.
• Make a loose foil tent so it stays clear of the cheese.

Variations

• Use chicken breast: Swap in cooked chicken breast, as the recipe suggests.
• Choose bell peppers: Use bell peppers in place of sweet twister peppers, following the recipe's note.
• Change the cheese: Use cheddar or a Mexican cheese blend, or choose another shredded cheese.
• Add a side: Serve with rice or beans for a more filling meal.
• Serve with salad: Add a crisp salad alongside the warm peppers.

Common mistakes to avoid

• Cutting off the stem: Leave it attached so the pepper can hold its shape.
• Leaving the seeds in: Remove them before adding the chicken.
• Crowding the opening: Use manageable pieces of chicken so each pepper can be filled.
• Missing the inside with sauce: Pour carefully and aim some sauce into each pepper.
• Foil touching the cheese: Keep the foil tent raised to prevent it sticking to the topping.
• Serving before heated through: Bake until the chicken is hot and the cheese bubbles.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven or microwave until hot throughout.

Frequently asked questions