Cheesy Chicken Enchilada Stuffed Peppers
Ingredients
- 4 ounces light or regular cream cheese, softened
- 1 ⅓ cups homemade condensed cream of chicken soup, (the equivalent of 1 10.75-ounce can cream of chicken soup)
- 1 ½ cups cooked quinoa or rice
- 1-2 cups cooked diced chicken
- 1 can Great Northern beans, rinsed and drained
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ⅓ cup chopped fresh cilantro
- Juice of 1 lime, about 1 tablespoon
- 1 teaspoon salt
- ½ teaspoon pepper
- 6-8 bell peppers, any color
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a casserole dish with cooking spray (like a 9X13-inch or slightly smaller).
- In a large bowl, stir together the softened cream cheese and the cream of chicken soup. Add the quinoa (or rice), chicken, beans, cheeses, cilantro, lime, salt and pepper. Mix until well combined.
- Slice the top of each bell pepper off and discard the tops and the seeds.
- Spoon the mixture into each bell pepper, packing lightly (confession: I mostly used my hands). It's ok to mound it slightly above the top of the pepper.
- Place the stuffed peppers in the baking dish (if you don't have enough peppers to fill up the dish, aluminum foil rolled into small balls and placed in between the peppers help them stand up straight).
- Cover the dish with lightly greased aluminum foil and bake for 40 minutes. Uncover and bake for 15 minutes more until the peppers are tender and the filling is hot. Let the peppers rest for 5 minutes or so before serving.
Notes
Slow Cooker: these peppers can also be made in the slow cooker. After filling the peppers, place them in a single layer in a slow cooker that has been lightly greased with cooking spray, cover and cook on low for 3-5 hours.
Peppers: it really depends on the size of your peppers to know how many this will make. I used what I would consider fairly large peppers and got six glorious stuffed peppers.