Chicken Stuffed Peppers with Enchilada Sauce

Ingredients and Weight:

• 8 large bell peppers (1 pound)
• 2 tablespoons olive oil
• 1 onion (1/2 cup chopped)
• 2 cloves garlic (minced)
• 1 pound ground chicken
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 can (15 ounces) enchilada sauce

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2/5 (Beginner-Intermediate)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the bell peppers in half lengthwise, remove the seeds, and clean the inside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened.
4. Add ground chicken to the skillet and cook until browned. Season with chili powder, cumin, paprika, salt, and black pepper.
5. Stir in 1/2 cup enchilada sauce and simmer for 5 minutes.
6. Fill bell pepper halves with chicken mixture.
7. Sprinkle cheese blend on top.
8. Pour remaining enchilada sauce over the peppers.
9. Bake for 45 minutes, or until bell peppers are tender and sauce is bubbly.

Nutritional Information:

Per serving (1 stuffed pepper):

• Calories: 450
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 800mg
• Carbohydrates: 45g
• Dietary Fiber: 5g
• Protein: 30g

Dish Characteristics:

• Flavorful and zesty
• Combines the flavors of Mexican and American cuisine
• Perfect for a hearty meal or as an appetizer
• Visually appealing with vibrant colors and melty cheese

User Comments:

• "These stuffed peppers were fantastic! The enchilada sauce added the perfect amount of spice and flavor."
• "I made these for a party and they were a huge hit. Everyone loved the combination of flavors."
• "The peppers were so tender and juicy. I will definitely be making this recipe again."

Special Precautions and Tips:

• Use a variety of bell peppers for added color and flavor.
• If you don't have enchilada sauce, you can substitute with tomato sauce mixed with chili powder and cumin.
• To reduce the spiciness, use mild enchilada sauce or omit the chili powder.
• If the peppers lose too much moisture during baking, add a splash of water or chicken broth to the bottom of the baking dish.