Chicken Enchilada Stuffed Peppers

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00:00Chicken Enchilada Stuffed Peppers These stuffed peppers deliver all the bold

00:05enchilada flavors, spices, cheese, and rice, in tender, gluten-free, protein-packed peppers

00:11that are colorful, flavorful, and easy to make. For the chicken filling, heat one tablespoon

00:16of vegetable oil and cook one pound of boneless, skinless chicken breasts cut into half-inch

00:22cubes with one small, finely diced yellow onion. Season with salt and pepper, then add three

00:27minced garlic cloves, two teaspoons of cumin, one teaspoon each of chili powder and paprika,

00:33half a cup of tomato sauce, one four-ounce can of diced green chilies, and two cups of

00:39cooked white or brown rice. For assembly, use three large sweet or green bell peppers,

00:44halved with cores removed, and one cup of shredded Colby Jack cheese. For serving,

00:50garnish with chopped fresh cilantro, a dollop of sour cream, and diced fresh tomato.

00:55Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.

01:01Half the bell peppers lengthwise, remove seeds and membranes, and set them aside. In a skillet,

01:07heat oil over medium-high heat. Add cubed chicken and diced onion, season with salt and pepper,

01:13and cook until the chicken is browned and onions are soft. Stir in garlic, cumin, chili powder, and paprika,

01:20cooking until fragrant. Add tomato sauce, green chilies, and cooked rice, mixing well until

01:26heated through and flavorful. Arrange pepper halves in the baking dish and fill each with the chicken

01:30rice mixture. Top generously with shredded Colby Jack cheese. Bake for 20 to 25 minutes until the

01:37peppers are tender and the cheese is golden. Rest briefly before serving with cilantro, sour cream,

01:43and diced tomato. For protein variations, use ground turkey, beef, or shrimp instead of chicken,

01:49or go vegetarian with black beans and corn. For grains, swap rice with cauliflower rice for low-carb,

01:56quinoa for protein, or wild rice for earthy flavor. For spice, go mild with less chili, turn up heat with

02:02jalapeno and cayenne, or add smoky depth with smoked paprika and cumin.