The Pioneer Woman Tasty Kitchen
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Southwestern Shredded Chicken Stuffed Peppers

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Level: Easy

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Description

Shredded chicken, black beans, corn and quinoa are stuffed into bell peppers with plenty of shredded cheese and homemade enchilada sauce in this yummy, healthy dish.

Ingredients

  • FOR THE ENCHILADA SAUCE:
  • 1 teaspoon Olive Oil
  • 2 cloves Garlic, Minced
  • ½ cups Chicken Broth
  • 1-½ cup Tomato Sauce
  • 2 Tablespoons Chipotle Chiles In Adobo Sauce Chopped
  • ½ teaspoons Chili Powder
  • 1 teaspoon Ground Cumin
  • Salt And Pepper, to taste
  • FOR THE PEPPERS:
  • 4 whole Large Bell Peppers, Any Color
  • 2 cups Shredded, Cooked Chicken
  • ½ cups Corn Kernels, Frozen Or Fresh **
  • ½ cups Canned Or Cooked Black Beans, Drained And Rinsed
  • 1 cup Cooked Quinoa Or Rice
  • 2 Tablespoons Taco Seasoning
  • ¼ cups Diced Onion
  • 2 cloves Garlic, Minced
  • 1 whole Plum Tomato, Diced
  • ½ cups Enchilada Sauce, Plus More For Topping And Baking
  • ½ cups Shredded Cheddar Cheese, Plus More For Topping
  • ¼ cups Chopped Fresh Cilantro Leaves Plus Extra For Garnish
  • ½ cups Water

Preparation

Preheat the oven to 375 F.

To make the sauce, heat olive oil in a saucepan over medium heat. Add the garlic and saute for 3 minutes Add the remaining sauce ingredients, stir well and bring to a boil. Reduce heat to low and let it simmer while prepping the peppers.

Wash the bell peppers and slice them in half lengthwise. Scrape out the seeds and discard them. Set the peppers in a 9×13 baking dish.

In a large mixing bowl, combine the remaining ingredients for the peppers (except the 1/2 cup of water) and mix well. Stuff each pepper half with equal amounts of the filling and place back in baking dish, stuffing side up.

Pour 1/2 cup water mixed with a few spoonfuls of enchilada sauce into the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

When peppers are done cooking, remove from oven and be very careful removing the foil—they will be pretty steamy. Serve immediately topped with additional enchilada sauce, a sprinkle of cheddar cheese, and garnish with cilantro leaves and a dollop of Greek yogurt or sour cream.

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