Chicken Enchilada Peppers Recipe

Bell peppers: These serve as the base for the dish, providing a colorful and nutritious alternative to traditional tortillas.

Shredded cooked chicken: This is the main protein source, offering a tender and flavorful filling.

Enchilada sauce: Adds a rich, tangy flavor that ties all the ingredients together.

Shredded cheddar cheese: Melts on top to create a gooey, delicious finish.

Cumin: A spice that adds a warm, earthy flavor.

Chili powder: Provides a mild heat and depth of flavor.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Gives a hint of onion flavor to the dish.

Salt and pepper: Essential for seasoning and enhancing the overall taste.

When preparing the bell peppers, consider blanching them in boiling water for 2-3 minutes before stuffing. This will help soften the peppers slightly, ensuring they become tender during the baking process without becoming overly mushy.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey is a lean protein similar to chicken and works well in this recipe.

• enchilada sauce - Substitute with salsa verde: Salsa verde provides a different but complementary flavor profile and is also gluten-free.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that pairs nicely with the other ingredients.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a unique twist to the dish.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a smoky flavor that can enhance the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor that can enhance the overall taste.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the dish.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the other ingredients.

• Allow the chicken enchilada peppers to cool completely before storing.
• Transfer the cooled peppers to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days.
• For freezing, wrap each stuffed pepper half individually in plastic wrap or aluminum foil to maintain freshness.
• Place the wrapped peppers in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents for easy identification.
• When ready to reheat, thaw the peppers in the refrigerator overnight.
• Preheat the oven to 350°F (175°C) and place the thawed peppers in a baking dish.
• Cover the dish with foil to prevent the cheese from over-browning and bake for 15-20 minutes, or until heated through.
• Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Chicken Enchilada Peppers in an oven-safe dish. Cover the dish with aluminum foil to prevent the cheese from drying out. Bake for about 20-25 minutes, or until the peppers are heated through and the cheese is bubbly again.

• Microwave Method: Place the Chicken Enchilada Peppers on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Continue heating in 30-second intervals if needed until thoroughly warmed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of enchilada sauce or chicken broth to the skillet to prevent sticking. Place the Chicken Enchilada Peppers in the skillet, cover with a lid, and heat for about 10-15 minutes, turning occasionally to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Chicken Enchilada Peppers in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will also help to re-crisp the cheese topping.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the Chicken Enchilada Peppers on a toaster oven tray. Cover with aluminum foil and heat for about 15-20 minutes, or until the peppers are heated through and the cheese is melted and bubbly.

• Oven: Used to bake the stuffed bell peppers at the specified temperature until they are tender and the cheese is melted and bubbly.

• Mixing bowl: Used to combine the shredded chicken, enchilada sauce, and spices to create the stuffing for the bell peppers.

• Baking dish: Holds the stuffed bell peppers while they bake in the oven.

• Knife: Used to halve and seed the bell peppers.

• Cutting board: Provides a safe surface to halve and seed the bell peppers.

• Measuring spoons: Used to measure out the spices (cumin, chili powder, garlic powder, onion powder, salt, and pepper).

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Spoon: Used to stuff the bell pepper halves with the chicken mixture.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the oven.

Pre-cook the chicken: Use rotisserie chicken or leftover chicken to save time on cooking and shredding.

Use pre-made sauce: Opt for store-bought enchilada sauce to cut down on preparation time.

Prep ahead: Halve and seed the bell peppers the night before to streamline assembly.

Shred cheese in bulk: Shred a large amount of cheddar cheese at once and store it for future recipes.

Batch cooking: Double the recipe and freeze extra stuffed peppers for a quick meal later.