Chicken Chili Cheese Stuffed Bell Peppers
Chicken Chili Cheese Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 can canned diced tomatoes with green chilies, 10-ounce, undrained
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1 cup frozen corn
- 4 ounces cream cheese, softened
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Topping and Garnish
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and arrange the halved bell peppers, cut-side up, in the dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Stir in the shredded cooked chicken, undrained diced tomatoes with green chilies, rinsed black beans, and frozen corn. Add the softened cream cheese, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is heated through and well combined, about 5-7 minutes.
⏱️ 7 min
- 4
Remove the skillet from the heat and stir in the 1 cup of shredded Monterey Jack cheese until just combined.
⏱️ 2 min
- 5
Evenly spoon the chicken chili cheese mixture into each bell pepper half. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min
- 6
Bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed peppers, and return to the oven, uncovered, for an additional 10-15 minutes, or until the peppers are tender-crisp and the cheese is bubbly and lightly golden.
⏱️ 15 min•🌡️ 375
- 7
Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh chopped cilantro and sliced green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chili Cheese Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 can canned diced tomatoes with green chilies, 10-ounce, undrained
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1 cup frozen corn
- 4 ounces cream cheese, softened
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Topping and Garnish
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and arrange the halved bell peppers, cut-side up, in the dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Stir in the shredded cooked chicken, undrained diced tomatoes with green chilies, rinsed black beans, and frozen corn. Add the softened cream cheese, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is heated through and well combined, about 5-7 minutes.
⏱️ 7 min - 4
Remove the skillet from the heat and stir in the 1 cup of shredded Monterey Jack cheese until just combined.
⏱️ 2 min - 5
Evenly spoon the chicken chili cheese mixture into each bell pepper half. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min - 6
Bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed peppers, and return to the oven, uncovered, for an additional 10-15 minutes, or until the peppers are tender-crisp and the cheese is bubbly and lightly golden.
⏱️ 15 min•🌡️ 375 - 7
Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh chopped cilantro and sliced green onions, if desired.
⏱️ 5 min