Chicken Enchilada Stuffed Bell Peppers Recipe

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Ingredients:

Serving

3 -4 bell peppers (any color is fine )
1/2 pre-cooked rotisserie-cooked chicken , picked and shredded
1 (15 oz) can black beans, drained and rinsed
2 cups spanish rice, cooked (i like the near east brand )
1 (8 oz) can of hot enchilada sauce
pickeled jalapeno
habanero salsa
2 cups shredded cheese ( colby-jack

Directions:

Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
Mix the shredded chicken, black beans and rice.
Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
Fill the peppers with the chicken, rice, bean mixture.
Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
Pour any remaining Enchilada Sauce over the cooked peppers once finished.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.34 Kcal (1605 kJ)
Calories from fat	169.29 Kcal
		% Daily Value*
Total Fat	18.81g	29%
Cholesterol	65.63mg	22%
Sodium	1299.91mg	54%
Potassium	627.25mg	13%
Total Carbs	24.07g	8%
Sugars	8.12g	32%
Dietary Fiber	3.68g	15%
Protein	28.65g	57%
Vitamin C	111.1mg	185%
Vitamin A	2.6mg	86%
Iron	44.8mg	249%
Calcium	551.6mg	55%

Amount Per 100 g
Calories	126.96 Kcal (532 kJ)
Calories from fat	56.07 Kcal
		% Daily Value*
Total Fat	6.23g	29%
Cholesterol	21.74mg	22%
Sodium	430.52mg	54%
Potassium	207.74mg	13%
Total Carbs	7.97g	8%
Sugars	2.69g	32%
Dietary Fiber	1.22g	15%
Protein	9.49g	57%
Vitamin C	36.8mg	185%
Vitamin A	0.9mg	86%
Iron	14.8mg	249%
Calcium	182.7mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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