Stuffed Chicken Enchilada Peppers

These aren't your mother's stuffed peppers!

Filled with a creamy cheese sauce with chicken and rice, these stuffed peppers are impressive but easy to prepare.  Enjoy!


6 bell peppers, medium size, color of your choice
4 boneless, skinless chicken breasts, finely chopped
2 tablespoons Chicken Enchilada Soup Seasoning Blend (recipe in the soups eCookbook Here)
1 cup prepared Hot Enchilada Dip (recipe here)
2  cups cooked rice
1 cup shredded cheddar cheese


  1. Preheat oven to 350.  In a nonstick skillet sauté chicken with seasoning until the chicken is no longer pink in the center and the juices run clear.
  2. Meanwhile, cut off tops of peppers and scoop out seeds to form shells. Place them in a 9x13 or larger casserole dish.  If peppers won’t sit flat, trim a thin portion off the bottom, but be careful not to leave a large hole. 
  3. In a large bowl, combine cooked chicken with prepared Hot Enchilada Dip and cooked rice, stirring until well mixed. Spoon into pepper shells.Top with cheese and bake, covered, for 35-45 minutes or until peppers are soft. Serve warm. 

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