THE RECIPE JOURNAL · Main Course
Chicken-Stuffed Peppers Topped with Enchilada Sauce
These colorful peppers are filled with savory chicken and melted cheese, then smothered in a flavorful enchilada sauce for a comforting, easy meal. Perfect for weeknights when you want something delicious without the fuss.
FROM THE KITCHEN • Chicken-Stuffed Peppers Topped with Enchilada Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the chicken, taco seasoning, and water in a resealable bag. Give it a good massage to coat the chicken evenly, then pop it in the fridge to marinate for about 30 minutes. While that’s happening, trim about half an inch off the tops of the peppers and carefully scoop out the seeds without tearing the skin. Bring a big pot of water to a boil, drop the peppers in for 3 minutes, then transfer them right into a bowl of ice water to cool down. Drain and set them aside.
02
Step 2
Next, heat some vegetable oil in a large pan over medium heat and cook the onion until it’s soft and translucent, around 5 minutes. Add the garlic, oregano, cumin, and cinnamon, cooking for a few more minutes until fragrant. Sprinkle in the flour and chili powder, stirring for about a minute before slowly whisking in the chicken broth. Keep stirring as it comes to a boil and thickens—this should take about 5 minutes. Turn the heat down and stir in the chocolate until it melts into the sauce, then let it simmer gently while you finish the rest.
03
Step 3
Take the chicken out of the marinade and cook it in a skillet over medium heat until it’s no longer pink inside, which usually takes about 10 minutes. Once cooked, transfer the chicken to a bowl and let it cool enough to handle. Shred the chicken, then mix it with Monterey Jack cheese, cream cheese, and cilantro until combined. Stuff each pepper with the chicken mixture and arrange them on a baking sheet.
04
Step 4
Set your oven’s broiler to high and position the rack about 6 inches from the heat. Broil the peppers for about 4 and a half minutes on each side, until they’re nicely blistered and heated through. Serve them hot with the enchilada sauce spooned over the top.
Why you’ll love it
This dish brings together the comforting flavors of seasoned chicken and melted cheese inside tender bell peppers. It’s a colorful, nutritious meal that feels both hearty and fresh. Plus, the enchilada sauce adds a deliciously tangy and slightly spicy kick that makes every bite exciting.
How to serve
Serve these with a side of cilantro-lime rice or a simple green salad to balance the richness. A dollop of sour cream or guacamole on top can add creaminess and cool down the heat from the sauce. Fresh lime wedges on the side also brighten up the flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the peppers from becoming soggy, or microwave covered with a damp paper towel to retain moisture. These also freeze well—wrap tightly and thaw overnight before reheating.
