Description
Delicious stuffed chili peppers filled with shredded chicken, black beans, corn, and cheese, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 Anaheim peppers
- 1 cup cooked chicken, shredded
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the Anaheim peppers and carefully remove the seeds.
- Combine the shredded chicken, corn, black beans, salsa, cumin, salt, and pepper in a mixing bowl until well mixed.
- Stuff each pepper generously with the mixture and place them upright in a baking dish.
- Top each stuffed pepper with a portion of shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving for an added pop of freshness.
Notes
For best results, do not overstuff the peppers to prevent bursting. Using a rotisserie chicken can save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg